Weeknight Chicken Prosciutto Involtini
- Yield 6 servings
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
Weeknight Chicken Prosciutto Involtini sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 50 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 4 boneless, skinless chicken breasts (6 to 8 ounces)
- Freshly ground black pepper
- 2 tablespoons minced fresh basil
- 8 slices prosciutto
Method
Set the tomatoes in a bowl and cover with boiling water to rehydrate, about 10 minutes. (If you’re using oil packed sundried tomatoes, simply pour off them.) keep nearby the tomatoes while you prepare the chicken.
Warm oven to 425°F with the rack in the middle.
Blot your chicken breasts dry with paper towels and smash with a meat pounder until ¼-inch thick.
Scatter both sides of the breasts with salt and pepper, and place the breasts skin-side down.
Fish the softened tomatoes out of the water and squeeze dry before finely mincing the tomatoes. In a small bowl, combine the chopped tomatoes with the mayonnaise and basil. The cook won’t tell anyone if you used Primal Kitchen’s mayonnaise instead of making your own.
Divide the flavored mayonnaise into fourths and add a dollop to each flattened chicken breast. Spread the mayonnaise over the breast, leaving a ½-inch edge.
Carefully roll each breast to form a cylinder.
Wrap two pieces of prosciutto around each breast and secure with two toothpicks.
Set the swine-wrapped chicken breasts on a parchment paper-lined baking sheet. Coat the olive oil on top of the meaty packages.
Roast in the oven for 18-22 minutes or until the thickest part registers 150°F on an instant-read meat thermometer . (Yeah, the cook know that the UDSA’s recommended temp for chicken is 165°F, but Serious Eats says 150°F is fine , and the cook haven’t gotten sick yet. So there.)
Rest the chicken for 5 minutes while you heat up the marinara sauce.
Cut the chicken, and place on top of the sauce. Mangia!
