Prosciutto-Wrapped Baked Chicken at home
- Yield 4
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Prosciutto-Wrapped Baked Chicken at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 boneless skinless chicken breasts
- Kosher salt and freshly-cracked black pepper
- 8-12 slices prosciutto
- 4 tablespoons melted butter, divided
- 1 clove garlic, pressed or minced
- 1 tablespoon finely-chopped fresh sage*
- pinch of crushed red pepper flakes
- 1/4 cup dry white wine
- fresh lemon wedges
- (optional garnishes: chopped fresh chives, grated Parmesan cheese, and/or extra crushed red pepper flakes)
Method
To brine the chicken: Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Whisk to combine until most of the salt is absorbed. Tip in the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Lift the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, sk
To cook the chicken: Heat oven to 450°F.
Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
Set the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
Roast for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
While that cooks, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and let it bubble gently for 5 more minutes. Lift from heat.
Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve while it is hot with fresh lemon wedges, sprinkled with skippable garnishes if you'd like. (Feel free to make your serving as lemony as you'd like!)
