Prosciutto - if you haven't tried this delectable Italian ham, you are missing out! I will often replace bacon with Prosciutto in many recipes that I make because the flavor is far superior (my opinion) without the overabundance of fat and grease that comes with bacon. Several grocery outlets will sell this product, but I would highly recommend getting Prosciutto from a reputable Italian market - their products will be fresh and authentic. I could do an entire blog post on Prosciutto, since there are many varieties of ham. Some are sweeter and less salty (if that's your preference). If you head down to Salt Lake and visit Caputo's (a favorite place of ours!), ask them about this ham and you will get more information than you will ever need - they will even give you samples to taste, so you can appreciate the palatable flavors each ham carries.
1 tsp. sea salt (because prosciutto has a salty flavor, I omit...you choose)
1 tsp. freshly cracked black pepper
2 tbsp. rosemary leaves, chopped
4 boneless, skinless free range chicken breasts
4 slices prosciutto
1 tsp. sea salt (because prosciutto has a salty flavor, I omit...you choose)
1 tsp. freshly cracked black pepper
2 tbsp. rosemary leaves, chopped
4 boneless, skinless free range chicken breasts
4 slices prosciutto
Preheat oven to 390 degrees (odd temperature?! Just do it!).
Mix together the salt, pepper and rosemary in a small bowl. Sprinkle/pat over each chicken breast and then wrap with one slice of prosciutto.
Place in preheated oven and bake for 25 minutes. Serve immediately alongside your favorite vegetable dish (roasted asparagus...mmmmm).
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