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Category: Chicken
Prep Time: Cook Time: Total Time:
12 chicken tenders (or chicken breast sliced into strips)
12 slices prosciutto
About 24 basil leaves
Kosher salt
Freshly cracked black pepper
Olive oil
Preheat oven to 425. Line a sheet pan with parchment paper and set it aside.
Grab your chicken tenders. (If you like, you can also slice up larger chicken breasts into tender-sized strips. Totally up to you.) Put a few basil leaves on top of the chicken. Use enough basil to cover the chicken (so that each bite has a piece of the herb).
Grab a piece of prosciutto. Starting at one end of the chicken tender, wrap the prosciutto around the chicken, keeping the basil leaves in place. Set the wrapped-up chicken on your prepared sheet pan. If the ends of the prosciutto are peeking out, tuck them under the chicken. (I don’t bother toothpicking them. They stay together just fine.) Repeat with the rest of your chicken tenders.
Drizzle a little olive oil on each piece of chicken. Then sprinkle with a little kosher salt and freshly cracked black pepper. Place the pan in the oven. Bake for about 15 minutes. Fifteen minutes should be long enough to cook most chicken tenders. (If you cut your own, and they’re on the thick side, cut into one to be sure.) They’re done when the chicken juices run clear and the prosciutto is nice and crisp. Serve.
Serves about 4 as a main course, or 10-12 as an appetizer, depending on how you slice them up.
Note: They also reheat really well, and are great at room temperature—or even cold.
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PROSCIUTTO AND BASIL WRAPPED CHICKEN FINGERS
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Category: Chicken
Prep Time: Cook Time: Total Time:
12 chicken tenders (or chicken breast sliced into strips)
12 slices prosciutto
About 24 basil leaves
Kosher salt
Freshly cracked black pepper
Olive oil
Preheat oven to 425. Line a sheet pan with parchment paper and set it aside.
Grab your chicken tenders. (If you like, you can also slice up larger chicken breasts into tender-sized strips. Totally up to you.) Put a few basil leaves on top of the chicken. Use enough basil to cover the chicken (so that each bite has a piece of the herb).
Grab a piece of prosciutto. Starting at one end of the chicken tender, wrap the prosciutto around the chicken, keeping the basil leaves in place. Set the wrapped-up chicken on your prepared sheet pan. If the ends of the prosciutto are peeking out, tuck them under the chicken. (I don’t bother toothpicking them. They stay together just fine.) Repeat with the rest of your chicken tenders.
Drizzle a little olive oil on each piece of chicken. Then sprinkle with a little kosher salt and freshly cracked black pepper. Place the pan in the oven. Bake for about 15 minutes. Fifteen minutes should be long enough to cook most chicken tenders. (If you cut your own, and they’re on the thick side, cut into one to be sure.) They’re done when the chicken juices run clear and the prosciutto is nice and crisp. Serve.
Serves about 4 as a main course, or 10-12 as an appetizer, depending on how you slice them up.
Note: They also reheat really well, and are great at room temperature—or even cold.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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