Prosciutto-Wrapped Rosemary Chicken
Remember to save your rosemary stems. You can use them like skewers to secure the prosciutto to the chicken. Extra stems can also be used to infuse oils and vinegars or used to flavor stocks and soups.
Servings and Ingredients
|4 boneless skinless chicken breasts|
|1 tsp. kosher salt|
|⅛ tsp. white pepper|
|2 tbsp. fresh rosemary, stems reserved, minced|
|4 slice(s) prosciutto|
Things To Grab
- Large baking sheet
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick cooking spray; set aside.
- Season chicken with salt, pepper and rosemary. Wrap each chicken breast with one slice of prosciutto, secure with a rosemary stem, and place on prepared baking sheet.
- Bake chicken for 18 to 22 minutes or until chicken reaches 165 degrees. Remove from oven and let rest for 3 to 5 minutes. Remove rosemary stems before serving.
170 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 95mg
- Sodium: 780mg
- Total Carbohydrates: 0g
- Protein: 31g
Vitamin A 2%
Vitamin C 0%
From the week of April 29, 2015.