Prosciutto Wrapped Chicken Breasts with Sweet Potato Fries
This sheet pan Prosciutto Wrapped Chicken with Sweet Potato Fries is made with a just a handful of ingredients and one baking sheet! Super quick to prepare and packed with sweet and savory flavor, this elegant chicken breast and prosciutto dinner is great for busy weeknights or perfect for entertaining during the holiday season!
Equipment
- 2 Large Rimmed Baking Sheet
- 1 Small mixing bowl
- 1 Meat Mallet
Ingredients
- 2 whole Sweet Potatoes – cut into matchsticks
- 2 TBS Olive Oil
- 1 TBS Fresh Thyme - DIVIDED
- 1 ¼ tsp Paprika
- 1 ¼ tsp Chili Powder - DIVIDED
- ¼ Cup Brown Sugar - packed
- ½ tsp Garlic Powder
- to taste Kosher Salt & Pepper
- 4 whole Boneless Skinless Chicken Breasts
- 12 Slices Prosciutto Ham
- Optional Garnishes: Grated Parmesan Cheese, Crushed Red Pepper Flakes, Finely Chopped Parsley or Chives
Instructions
- Preheat oven and Prep Pan: Arrange oven rack to the middle position and then preheat the oven to 425 degrees F. Line a large sheet pan with foil for easy clean up (for the chicken). Spray another large sheet pan with non-stick cooking spray (for the sweet potatoes). And then, set both aside.
- Season Fries: On the sprayed sheet pan, toss the sweet potatoes with olive oil, 2 ½ teaspoons thyme and ¾ teaspoon chili powder. Season generously with salt and pepper. Spread the fries out in a single layer, making sure not to overcrowd the pan.
- Partially Bake Fries: Transfer the fries to the oven and bake for 15 minutes. Remove from oven and flip potatoes. Set potato fries aside.
- Meanwhile, Make Rub for Chicken: In a small bowl, mix together brown sugar, ½ teaspoon thyme, paprika, ½ teaspoon chili powder, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Set the bowl aside.
- Pound Chicken Breasts, Then Season: Place the chicken breasts on a clean work surface and cover with a sheet of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts to a thickness of 3/4-inches. Then, sprinkle the brown sugar mixture all over chicken breasts, using your hands to massage and coat the chicken in the seasonings.
- Wrap Chicken Breasts with Prosciutto: Once all the chicken is pounded out, take 2-3 slices of prosciutto and wrap them around each chicken breast so that the ends of the prosciutto are underneath the chicken breast to prevent the prosciutto from unwrapping when baking. Use your fingers to press the prosciutto together to seal. Transfer the chicken to the lined sheet pan.
- Bake Chicken and Fries: Transfer both the partially baked fries and the chicken to the oven. Bake for 18-22 minutes, or until the chicken is cooked through and no longer pink in the center (an instant read thermometer inserted into the chicken should read 165 F), and the fries are tender, yet crisp.
- Rest: Remove both pans from the oven and tent the chicken breasts loosely with aluminum foil and allow to rest for 3-5 minutes before serving.
- Garnish and Serve: Sprinkle grated parmesan and fresh herbs over the prosciutto chicken and sweet potato fries, if using. Enjoy prosciutto wrapped chicken with fries immediately while warm.
Notes
- Make sure you read the recipe all the way through before proceeding to make this dish. The recipe is written to make the most efficient use of your time and calls for preparing the sweet potatoes and chicken in stages (fries first and chicken second). It is written this way because the fries go into the oven first and then the chicken is added later. If you aren't good at kitchen prep, I recommend you go ahead and prepare everything before baking, meaning prepare the fries, pound the chicken, rub the chicken with the brown sugar mixture and wrap the chicken in prosciutto before putting anything into the oven.
- Pounding Chicken: Make sure you gently pound out the chicken breasts to an even 3/4'' thickness. Pounding the chicken breast out not only ensures even cooking, but it also slightly tenderizes the meat.
- Bake Time: The exact cooking time for the chicken will depend on the size of your chicken breasts and how thinly you pounded them out. The time listed in the recipe is an approximation. You should always cook chicken all the way through and until no longer pink. If you use an instant read cooking thermometer, make sure to measure the temperature at the thickest part of the breast. It should be between 160-170°F (The FDA recommends 165°F).
- Resting Chicken: Make sure you allow the cooked prosciutto wrapped chicken breasts to rest for 3-5 minutes before slicing or serving. Resting the chicken allows the juices to redistribute and the prevents dry chicken.
Nutrition
Calories: 401kcal Carbohydrates: 27g Protein: 28g Fat: 19g Saturated Fat: 4g Cholesterol: 88mg Sodium: 330mg Potassium: 713mg Fiber: 2g Sugar: 16g Vitamin A: 9340IU Vitamin C: 5.7mg Calcium: 44mg Iron: 1.3mg