We are always looking to make restaurant quality meals. We miss eating out and have never eaten out as a family since our son cannot enter a restaurant with out an allergy attack. This dish is delicious as well as quick and easy. I have made this chicken dish for parties as hors d’oeuvres and for quick meals for the family. Remember when working with Prosciutto that there is very little fat, it is NOT raw so really only needs to be crisped, and it’s very very salty. I usually do not add salt to this dish.
7 pieces of chicken breast tenders, organic
7 pieces of Prosciutto (imported from Italy)
2 cloves garlic thinly sliced
1/4 teaspoon rosemary
salt and pepper to taste
2 Tablespoons Olive Oil
There are two choices for this meal, well really several. It depends on what you are doing for the evening, ther eis a quick meal and one that takes a little bit of time.
For a fancier presentation take the chicken breast and wrap it with Prosciutto before you cook it. To save time you can fry the prosciutto in olive oil, remove it from the pan and keep it crispy while you cook the chicken in the same hot pan.
In a skillet heat the olive oil and add the garlic. Before the garlic browns place slices of the prosciutto on the pan like you would bacon. It is so thin that it will shrink up and need to be turned with-in a minute. Remove from pan and put aside onto a dish. In the drippings/left over olive oil and garlic, put the chicken and rosemary into the pan to cook. When the chicken is fully cooked toss the Prosciutto back in and mix to combine. This is delicious over lettuce, pasta, rice, or plain.
If the chicken is wrapped inside the Prosciutto then place all ingredients in the pan until the chicken is fully cooked, about 8 minutes. Be sure to rotate the chicken so the Prosciutto is crispy and browned on all sides. This dish can be plated as is or over a bed of salad, pasta or rice.