Prosciutto-wrapped chicken


This prosciutto-wrapped chicken couldn’t be easier.  We used our Le Creuset 3 qt roasting pan, put a little olive oil in the pan, preheated the oven to 400 degrees, wrapped the large chicken breasts in prosciutto, and baked for 40 minutes (or until the chicken reaches at least 165 degrees in the center).  The prosciutto keeps the chicken moist and gives it a lot of flavor. You don’t want to salt this since the prosciutto is already very salty.  Serve with salad and wine and voila, an easy dinner.

There is a restaurant in Seattle, Crow, that makes a version of this that is so good that I almost always order it when I go there.


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