It can be really easy to dry out chicken when you’re cooking it on the stovetop or in the oven (especially if it is boneless).
I know you’ve been there. It doesn’t have to be that way.
When I cook chicken it’s usually on the grill, but this changed everything for me.
I was amazed at how juicy and flavorful this chicken was when I made it last night. The prosciutto acts like a moisture lock, keeping all the juices inside the chicken. And the balsamic reduction on the outside gives the chicken an amazing flavor, and a beautiful caramelization to the prosciutto.
This is an impressive way to cook chicken that doesn’t take a long time, only needs a few ingredients, and tastes like a dream. Enjoy!
Prosciutto Wrapped Chicken with Balsamic Reduction
makes 4 chicken breasts
- 4 medium-thin boneless chicken breast, patted dry.
- kosher salt
- fresh ground black pepper
- 8 pieces of prosciutto
- 1 cup balsamic vinegar
- Preheat oven to 425 degrees.
- In a small saucepan over medium heat, let vinegar reduce until thickened until about half to 3/4 of the liquid remains, about 15 minutes.
- Meanwhile, heat a nonstick, ovenproof skillet over high heat.
- Drizzle chicken with EVOO and season with salt and pepper.
- Add chicken to hot pan for 1 minute on each side so that chicken gets a little brown. It will easily lift up from the nonstick surface when it is ready to be turned.
- Remove pan from heat and when you can handle chicken comfortably, wrap each piece with 2 pieces of prosciutto, overlapping and covering the whole breast.
- Return wrapped chicken to the same non-stick, oven-proof pan.
- Using a pastry brush, brush each piece with the balsamic reduction and then put skillet in oven for 15 minutes or until a thermometer reads 165 degrees.
- Drizzle with remaining balsamic reduction and enjoy.