Prosciutto-Wrapped Baked Chicken

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Kosher salt and freshly-cracked black pepper
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  Prosciutto, Cured, Sliced
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  Unsalted Butter(60g)
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  Garlic(60g)
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  Sage, Fresh(15g)
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  Red pepper flakes
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  Wine, White, Dry(60g)
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  fresh lemon wedges
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  (Optional Garnishes: Chopped Fresh Chives, Grated Parmesan Cheese, And/Or Extra Crushed Red Pepper Flakes)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Pat the chicken breasts dry with paper towels, then wrap each breast with 2–3 slices of prosciutto, ensuring the prosciutto covers most of the chicken on all sides.
2. 2Heat 1 tablespoon of the butter in a large skillet over medium-high heat for 1–2 minutes until melted and foaming, then add the wrapped chicken breasts in a single layer and cook for 3–4 minutes per side until the prosciutto is lightly browned and crispy.
3. 3Transfer the chicken to a baking dish, season lightly with salt and red pepper flakes, then bake uncovered at 375°F for 12–15 minutes until the internal temperature reaches 165°F in the thickest part of the breast and the meat is no longer pink.
4. 4While the chicken bakes, melt the remaining butter in a small saucepan over medium-low heat for 1 minute, then add the garlic, fresh sage, and red pepper flakes and cook for 4–5 minutes until fragrant and the sage begins to crisp slightly.
5. 5Slowly pour in the white wine and simmer over medium-low heat for 3–4 minutes until slightly reduced, then remove from heat.
6. 6Remove the chicken from the oven and let rest in the baking dish for 5 minutes, then spoon the sage-butter sauce evenly over each breast.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot, allowing them to cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in a skillet over medium heat for 3–4 minutes or in a microwave at 50% power for 2–3 minutes until warmed through before serving.