No ImageChicken Prosciutto

Did you make it? Rate it!

  1. Kelly in Haiku

    We made this last night for a group of friends and everyone loved it! It was divine and a very elegant presentation.
    We followed Adam’s suggestion to add Dijon to the thigh before wrapping in prosciutto. We floured the package, egg-dipped, then coated in panko crumbs. It gave a nice crunch and the sauce clung well.
    Our prosciutto came in a pack with plastic sheets to help remove them intact. We used those to keep the assembled packages from sticking to each other in the storage container until we were ready to prepare them. I was concerned this wouldn’t hold well in the refrigerator while we had drinks and pu pus but it was quick to prepare and came out grand!
    We served this with your Cider vinaigrette Roasted Vegetables, a very flavorful, colorful dish that complimented the richness of the chicken nicely. This dish will become a regular for dinner parties. Thank you so much, Elise!

    xxxxxyyyyy

  2. John Buckley

    Wish I had found this recipe sooner, it’s very good. Although I also had a little trouble trying to figure out how to “wrap” the large flat chicken breast pieces with prosciutto. I ended up folding it over on itself twice, like a letter, then wrapping it. Other than that, I followed the recipe closely. I did use the egg, and I used vermouth for the sauce. The sauce was excellent – don’t skip it, it’s worth the little extra effort.

  3. Stephany Brisco

    I made this for our Easter dinner and I had to tell you that it was wonderful!! I didn’t make the sauce because honestly, I didn’t have time. I found though that with the butter, prosciutto, and cheese it was plenty flavorful! I served it with your asparagus recipe and oven baked sweet potatoes. It was awesome! I was a little confused with one part of your recipe though. I wasn’t sure how to wrap the chicken with the prosciutto. Do I wrap it or just lay it on top? I just laid it on top but found I didn’t have enough slices for eight chicken breasts. Your picture didn’t look like it was wrapped in prosciutto. Either way it still turned out great but was hoping you could expain that part a little more.

    Well, I would say wrap it if you can (depends on the size of the cutlets and the prosciutto), otherwise lay on top. So glad it worked out for you! ~Elise

  4. Cecelia

    I wasn’t sure about the egg-only dredge, so I dredged in flour-egg-plain panko breadcrumbs with outstanding results. When I tasted the sauce by itself I wasn’t so sure but on top of the chicken it tasted great. Don’t forget plenty of salt and pepper for the chicken.

  5. Adam Kalsey

    This is also good with basil and mozzarella instead of the sage and fontina. I like to add a little mustard to the inside of the prosciutto slice before wrapping it.

    Great idea, thanks Adam! ~Elise

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