I bought a package of prosciutto a couple of months ago, because it was on sale, with no earthly idea what I was going to do with it. I had a fleeting thought of making paninis with it, but actually haven’t made paninis since.
I was poking around in the freezer, trying to figure out supper, because sometimes that’s how inspiration hits and I came across the prosciutto and a small package of chicken breasts and my brain say “hey, I bet they’d be good together”. And I agreed, so I took them both out, and dinner was saved.
- 2 chicken breasts
- prosciutto – two slices per chicken piece
- ½ cup cream cheese, optional
- 1 cup spinach, sliced into thin ribbons (Chiffonade), again, optional
Preheat the oven to 375F.
If you are not stuffing the chicken breasts, cut off the filet (if it’s there), cut each breast in half lengthwise, and wrap each piece with two pieces of prosciutto.
Pop the pieces of wrapped chicken into a baking dish and put into your oven. Cook for about 30 to 40 minutes….closer to the 30 minute mark.
If you are using it, mix the cream cheese and spinach together in a small bowl. Get a spoon to put it into the chicken, a fork just doesn’t clean the bowl very well. 🙂
Get your sharp knife (dull knives cut fingers), and a cutting board. If you’re at all worried about your cutting board moving while you cut, wet a dishcloth and wring it out. Flatten it out on the counter and place your cutting board on top – now it will stay still.
When you buy chicken breasts, they come in one of two ways. Either they have the filet or not. If your chicken has the filets still attached (you’ll be able to tell), slice them off. Then you can butterfly it by placing your knife alongside the chicken, lengthwise and parallel to the cutting board and slice carefully until you’re about 1/2 an inch from the other side. Spread it out and it should look like a heart or butterfly. Now, you can put into, or under a baggie and beat it up with a meat mallet to thin it out.
The other way to do this is to turn the chicken breast so the skin side is down (or where the skin would be is down on your cutting board), slice lengthwise down the middle of the breast, but not all the way through. Then you can turn your knife (while still in the cut you made) at a bit on an angle and cut outwards, slowly and gently. Do this on the other side of your original cut and you will have a flattened chicken breast without having to beat it up. Either way is fine, you’re just creating a space for the cream cheese mixture.
I’m including a link to a Tiktok video for this – I cannot find anyone else doing this method, but when I saw it, I thought it was genius. https://www.tiktok.com/@oldscoolkevmo/video/6962671981267389702?lang=en Hopefully this link works for those who don’t have Tiktok.
I ended up with 2 filet pieces and four butterflied pieces. Divide the cream cheese mixture into 4 and add to each of the four butterflied chicken pieces, then pinch closed and wrap with prosciutto.
Once you are done wrapping your chicken pieces, place them into a roasting dish and pop them in the oven.
I baked them for 30 minutes on one side and another 10-15 on the other.
Serve with a salad or with some mashed potatoes and vegetables. Roasted vegetables would be lovely with this, as would some smashed, roasted potatoes.
This is keto and low carb – protein for days! And, as my son has reminded me, it’s good for someone with ADHD or ADD – no artificial colours or chemical ingredients.