This is not your average chicken recipe! Wrapped in prosciutto and sautéed in olive oil until crispy, this chicken breast recipe is a step above the rest. With a cherry tomato bread salad on the side, this fresh meal is super simple gourmet you can cook in under 30 minutes.
Prosciutto-Crusted Chicken Breasts with Cherry Tomato Panzanella
Time: 30 minutes
- 2 thick slices crusty bread, cut into cubes (about 2 ½ cups)
- 2 boneless skinless chicken breasts, tenders removed (about ½ pound each)
- ¼ cup freshly grated parmesan
- 4 slices prosciutto
- 1 pint cherry tomatoes, halved
- ½ cup fresh basil leaves, torn into pieces
- 1 tablespoon balsamic vinegar
- 6 tablespoons olive oil
- salt and pepper
Heat the oven to 350° F. Put the bread cubes on a rimmed baking sheet and bake until the bread is dried and crisp.
Lay a large sheet of plastic wrap on the counter, and put the chicken breasts on top. Sprinkle the tops with salt, pepper, and parmesan. Lay 2 slices of prosciutto overlapping on top of each piece of chicken. Lay another large sheet of plastic wrap over the top, and pound the chicken breasts (using a mallet, rolling pin, heavy pan, or even a wine bottle) until they are uniformly thick and the prosciutto adheres to the top. Trim any overhanging edges of prosciutto.
Put 2 tablespoons of the olive oil in a large skillet over medium heat. When hot, add the chicken, prosciutto-side down, and sprinkle with salt and pepper. Cook until the prosciutto is crisp, 3 to 5 minutes, then turn the chicken and continue to cook until it’s just cooked through, another 3 to 5 minutes. Cut it open and check if you like; the inside should be mostly white, but a tiny hint of rosy pink in the very center is fine. Transfer the chicken to a plate.
Remove the bread cubes from the oven and transfer them to a large bowl. Add the tomatoes, basil, vinegar, the remaining 4 tablespoons olive oil, salt and pepper. Toss to coat, and serve along side the chicken.