Prosciutto Wrapped Baked Chicken

This quick and easy dish is served with a delicious buttery sage sauce, and seasonal vegetables (in this instance with asparagus). It’s packed full of protein and nutrients and tastes absolutely delicious!

Ingredients

(Serves 4)

4 boneless skinless chicken breasts

Kosher salt and freshly-cracked black pepper

8 - 12 slices prosciutto

4 tablespoons melted butter, divided

1 clove garlic, pressed or minced

1 tablespoon finely-chopped fresh sage

Pinch of crushed red pepper flakes

1/4 cup dry white wine

Fresh lemon wedges

(Optional garnishes: chopped fresh chives, grated Parmesan cheese, and/or extra crushed red pepper flakes)

Method

Preheat the oven to 220C/450F. Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken. Place them in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter and season both sides. Bake for 18-20 minutes, or until the chicken is cooked through and no longer pink.

Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminium foil. Let the chicken rest for at least 5-10 minutes.

Add the remaining 3 tablespoons of butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.

Once the chicken and sauce are ready, spoon the sagebutter sauce evenly over the baked chicken breasts. Then serve immediately with lemon wedges.

Guided by the latest academic evidence, our dementia specialists support each resident to live every day to the full.

If you’re considering a care home, call 0333 220 4218 or visit careuk.com/berkshire