Prosciutto and Basil Wrapped Chicken

This is one of those dinners that looks impressive but is really just a few simple steps. The chicken breasts get wrapped in basil and prosciutto, then coated in herby breadcrumbs so every bite has a little crunch.

I love cooking this in my cast iron because the prosciutto crisps up so nicely around the edges. Serve it with something simple on the side and let the chicken do the talking.

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:

1. Preheat your oven to 400 degrees F.

2. Add the chopped herbs to the breadcrumbs along with the lemon zest. Season with S + P.

3. 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.

4. 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).

5. Serve the chicken warm tand top with basil, more prosciutto and sea salt flakes.