Prosciutto Wrapped Chicken Breast

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This recipe is a blended inspiration from Mario Batali’s Saltimbocca Alla Romana and Tyler Florence’s Pan Roasted Chicken with Prosciutto and Lemon.

I picked up four large boneless & skinless chicken breast and the last package of pre-sliced prosciutto at my grocer which only had six slices (I needed eight).
I improvised by wrapping the last piece of chicken with a couple of slices of peppered bacon that I had in my fridge. The bacon was a bit tricky to wrap around the chicken but in the end it worked out well and added a light layer of smoky flavor to the sauce that otherwise wouldn’t be there, which was fine but not the flavor I was shooting for. My first choice would be to find 2 more slices of prosciutto rather than the bacon next time I make this dish. After wrapping the chicken I let them sit in the fridge for a couple of hours to allow the prosciutto and bacon to firm up around the chicken and make it easier to flour and cook without separating.

The chicken browned beautifully leaving just enough of it’s tid bits of flavor in the pan while maintaining a juicy interior.

I enjoyed the fresh light flavors that the rosemary and lemon created. It was a perfect compliment to the chicken.

The sauce had the consistency of broth which I chose to leave as it was. But if you wanted a sauce with more body you could stir in about 2 – 3 Tbsp. of cold butter one Tablespoon at a time in to the sauce, after it has reduced by at least a third to thicken the sauce.

I will definitely make this again.

PROSCIUTTO WRAPPED CHICKEN BREAST
2 – 3 Tbsp. extra virgin olive oil
4 large chicken breast, boneless & skinless
8 slices prosciutto
for dusting flour
1 14 oz.can chicken broth
2 sprigs fresh rosemary with stems
½ med onion, chopped very small
2 cloves garlic, minced
Zest of a lemon
Juice of 1 lemon
½ tsp. kosher salt, plus more to season chicken
¼ tsp. black pepper, plus more to season chicken

1. Generously season chicken breast with kosher salt and pepper.
2. Lay 2 slices of prosciutto on a flat surface slightly overlapping each other. Place chicken breast in the middle and fold up both sides of the prosciutto to completely wrap the chicken breast through most of the middle.
3. Lightly flour chicken and shake off excess.
4. Heat a large skillet or heavy bottom pot over med high heat and cook chicken breast in olive oil for 5 min. (don’t move or turn for the whole 5 minutes to get a nice golden brown. Flip the chicken and cook for an additional 3 to 4 min.
5. Remove chicken from the pan and set aside. Add rosemary to the oil in the pan and cook for 10 – 20 seconds to bring out the flavor. You will see the rosemary wilt quickly.
6. Add onions and garlic and cook till soft.
7. Add chicken broth, lemon juice, lemon zest , ½ tsp. kosher salt and ¼ tsp. black pepper to the pot and bring to a boil.
8. Add back the chicken pieces and lower heat to low. Cover and let simmer for 15 minutes.
9. Remove chicken to a serving platter and bring heat back up to high. Allow sauce to boil and reduce by 1/3. It will still be very thin but full of flavor. Pour sauce over chicken.
10. Garnish with lemon slices and rosemary springs.