Sheet Pan Prosciutto Chicken With Smoked Provolone Recipes

CHEESY PROSCIUTTO CHICKEN RECIPE

Steps:

• Set oven to Broil.
• Sprinkle each chicken breast half with pepper on both sides. Press down to adhere.
• Add olive oil and butter to a large skillet and heat over medium high heat.
• Once butter is melted and oil/butter are glistening/crackling, add the chicken in batches and brown on each side for 3-4 minutes or until fully cooked (internal temperature should be 165F)
• Transfer cooked chicken to a large ungreased baking sheet (or two if you need the space).
• Top each breast half with ½ slice prosiutto, then two leaves basil, then slice of cheese.
• Broil for 2-3 minutes or until cheese is melted to your liking.
• Enjoy!

PROSCIUTTO-WRAPPED CHICKEN

Steps:

• Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
• Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
• Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SHEET PAN-PROSCIUTTO CHICKEN WITH SMOKED PROVOLONE

Steps:

• Heat oven to 375ºF.
• Cover rimmed baking pan with foil; spray with cooking spray.
• Wrap 1 prosciutto slice around each chicken breast; place, seam side down, on prepared baking sheet.
• Bake 18 to 20 min. or until chicken is done (165ºF). Top with cheese; bake 1 to 2 min. or until melted.