This was actually the first dinner I ever made for Charlie. I am pretty confident a smoke alarm may have been an unwanted guest at our dinner… but it all worked out, right?
This is a main dish that goes with pretty much any side, though we, of course, prefer potatoes. I think Prosciutto is one of the best creations on this earth today. At the market here there is a stand that has homemade prosciutto. It is $14 – per quarter pound. As in $56 a pound. If I had all the money in the world I would buy the wheel and eat it with a fork. It was SO good.
To be honest one of the things I am most looking forward to during our honeymoon. Other than spending time with Charlie, drinking beer, drinking wine, and hiking… is the FOOD. I can’t wait to be in Italy EATING. Just eating all the food. All the gelato. All the prosciutto. All the cheese. California may be short on water, but give me a week in Italy and it will be short on food.
Digressions aside, this is a fast and easy “company” meal. Something to make with short notice and very few ingredients.
Prosciutto Chicken
- 4 slices prosciutto
- 2 chicken breasts
- italian seasoning (our favorite is Spice House Third Ward Italian)
- 1/4 cup parmesan
- 1 Tbsp olive oil
Directions:
- Take two slices of prosciutto – lay out next to each other so they are touching. Season with italian seasoning of choice, and 1/2 of the parmesan. (Repeat)
- Place chicken breast at the bottom of prosciutto and roll tightly, end with fold side down. (Repeat)
- Heat 1 Tbsp oil over a skillet over medium-high heat.
- Place chicken fold side down into skillet.
- Reduce heat to medium.
- Turn after four minutes, or when prosciutto begins to crisp.
- Repeat step six until prosciutto is crisp and chicken is cooked through
Prep & Circumstance 