Prosciutto wrapped chicken, much to my surprise, is one of those recipes that just works. The salt from the prosciutto just sinks in and gives those otherwise bland chicken breasts a bit of character. I am a big advocate of the chicken breasts, but they always need a ton of seasoning and spices to pick up the slack. Here, the prosciutto, goat cheese, sun-dried tomatoes, and oregano are definitely doing their job to make these chicken breasts shine. They’re great like that. When I was eating prosciutto wrapped chicken in the UK, they were served with some of the best roasted potatoes I’ve ever had. Extra crispy on the outside, and soft like clouds on the inside. I’ve been desperately trying to recreate those potatoes in my kitchen without much success. I’ve boiled potato chunks, shook them up in the pot, and poured them onto a preheated pan that’s drizzled with oil. What am I doing wrong? Stay tuned for my adventures in crispy roasted potatoes. I have a feeling I’ll be showing a number of potato failures in the weeks to come. In the meantime, enjoy these beautiful prosciutto wrapped chicken breasts! Looking for more ways to cook with chicken or prosciutto? Try these recipes:
Chicken & Root Vegetable Pasties
Macaroni & Cheese Prosciutto Bites
Chicken Panini with Butternut Squash Spread
