30 Reviews of Prosciutto Wrapped Chicken

From: ktdid

On Oct 9, 2003

Simple and excellent! Baked at 400 F for those of us with American ovens.

From: Little Bee

On Oct 24, 2003

Delicious! I added a slice of swiss cheese during the last 5 minutes of baking and am glad I did. That however,is the only thing I would add to this recipe. It is perfect weeknight meal to prepare. So simple.

From: Latchy

On Oct 16, 2003

Dale this is so simple but so good the prosciutto keeps the breast nice and moist. I will do it again, but I thoght maybe next time for a change I would use pesto instead of the mustard, don't no if it would work but it would have that italian feel. I served mine with a baby spinach salad.

From: Lori Mama

On Jan 24, 2006

Just wonderful and so simple. The meat was very moist and tender. I baked it at 400 F as ktdid suggested for 30 min. Delicious.

From: Kasha

On Mar 12, 2006

Fantastic and easy. I stuffed some herbs and ham cubes in the middle of deboned thighs, painted on the mustard, and wrapped in proscuitto. The husband was speechless with joy. This is going on the next company is coming meal. Everyone would like this, it is fast, easy and lowfat to boot!

From: Kishka

On Jun 13, 2006

These were fantastic! I keep kosher, so I substituted very thinly sliced pastrami for the prosciutto. I prepared them as appetizers, wrapping 1 slice of pastrami around small chicken tenders that were coated in honey dijon mustard. I smothered the prepared chicken/pastrami pieces with a bit more mustard before I baked them (also for 20 min., b/c I packed them pretty tightly together). I served them over a bed of spinach leaves with a drizzle of honey mustard dressing. It was a big hit - thank you for a recipe I will use over and over again!

From: mandabears

On Feb 4, 2006

this was very easy to make and delicious, too. great for everyday and good enough for company. a true keeper! I flattened the chicken breasts a little so they would cook evenly.

From: Lizzie-Babette

On Feb 20, 2004

Excellent recipe - incredibly easy! I used boneless/skinless chicken with a stoneground dijon mustard. I just wrapped the prosciutto around the chicken and placed the "seam" on the bottom. I baked mine at 425 F and then broiled it briefly to slightly crisp up the prosciutto. Excellent, easy, and definitely something you can serve to guests.

From: Minnepauliton_girl

On May 13, 2006

This was totally fab. Made it for my parents who are on South Beach and they LOVED it. It was soooo moist and EASY!! I will be making this again! Thanks!!

From: Zobeed

On Feb 27, 2006

This is such a great recipe and so easy! I made it the first time with mustard, and the second time I made this with pesto (as suggested by another reviewer) and it was fantastic!!!