BAKED PROSCIUTTO-WRAPPED CHICKEN
Let the prosciutto do the salting for you! Incredibly simple and tasty dinner.
Servings 4 people
- 4 6oz Boneless Chicken Breasts
- 6-8 strips Prosciutto
- 12 oz Asparagus
- 1 clove Garlic, Minced
- 1 tbsp Fresh Rosemary
- 1/4 cup Dry White Wine
- 1 wedge Lemon
- Salt and Pepper to taste
- To brine the chicken, salt large bowl with 1/4 cup of salt. Add the chicken to the salted water to help the meat retain its moisture in the baking process. Preheat oven to 400°Melt the butter then pour the liquid into a medium bowl. Mix rosemary, garlic, and wine into the butter and set aside. Wrap each chicken breast with prosciutto, make sure the chicken is covered, to keep it moist.Place chicken in baking dish and brush top and bottom with the rosemary butter mix.Season with salt and pepper. If you chose to use salt at all, remember to go lightly with it. Bake for 10-12 minutesLoosely wrap the chicken and asparagus.Bake 5-8 minutes or until chicken reaches 165°Pull from oven and let rest 5 minutes serve.
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