#TBT Recipe:
Prosciutto-Crusted Chicken

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.


On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again