Prosciutto and Basil Wrapped Chicken
Prosciutto and Basil Wrapped Chicken
Ingredients:
3 boneless, skinless chicken breasts
fresh basil—about 6, 8 basil leaves ( the bigger the leaves, the better)
9 slices prosciutto
2 1/2 cups bread crumbs , panko or sourdough
3 tablespoons fresh thyme, chopped
3 tbsp fresh rosemary, chopped
1 lemon Zest and juice
5-6 garlic cloves, grated or garlic powder
3 shallots, sliced in half
S+P
3 eggs, beaten
zest of 1 lemon
olive oil
Instructions:
Preheat your oven to 400 degrees F.
Add the chopped herbs to the breadcrumbs along with the lemon zest. Season with S+P.
Rub the chicken with fresh garlic (or garlic powder), lemon juice and season with salt and pepper. Working with a piece at a time, place 3 basil leaves on top of each chicken. Wrap 2-3 pieces of prosciutto around each chicken to secure the basil. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate. I double dredged but you don’t have to, I like a lot of breading.
Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a rack but be careful not to mess up the breading. Take the shallots , cut side down and add them to the pan, cook for about 2-3 minutes until golden. Add the chicken back into the pan and place it in the oven to finish cooking, about 3-5 minutes (depending on how big your breast is).
Serve the chicken warm tand top with basil, more prosciutto and sea salt flakes.
