This recipe is very similar to “Chicken Saltimbocca”, however the chicken is brined and baked and served with a white wine sauce. Served with cooked fettucine and sliced tomato with a drizzle of balsamic glaze, this is a yummy dinner that can be enjoyed year round.
Prosciutto Wrapped Baked Chicken
4 boneless chicken breasts
Kosher salt and freshly cracked black pepper
8-12 sliced prosciutto
4 T butter, divided – 3T softened and 1 T melted
1 clove garlic, minced
1 T finely chopped fresh sage
pinch of red pepper flakes
1/4 cup dry white wine
salt and sugar
fresh lemon wedges
To bring chicken, fill a large bowl with 1 quart warm water and 1/4 cup kosher salt. Stir until most of the salt is dissolved. Add the chicken breasts and let them sit to brine for 15 minutes or cover the bowl and refrigerate for up to 6 hours. Remove the chicken from the brine, rinse with cold water and pat dry.)
Heat oven to 450 degrees F.
Wrap each chicken breast with 2-3 slices of prosciutto so that the prosciutto covers most of the chicken.
Brush the chicken breasts evenly on each side with 1T of the melted butter.
Season both sides with pepper and lay them in a single layer in a large baking dish. (I lightly sprayed the bottom of the baking dish with baking spray to avoid any potential sticking.)
Bake for 20 minutes or until the chicken is cooked through.
Once the chicken is cooked, remove the dish from the oven and loosely cover with aluminum foil. Let the chicken rest for 5-10 minutes.
While the chicken is cooking, prepare the sauce.
Over medium heat, melt remaining 3 T butter. Add garlic, sage and crushed red pepper flakes and sauté for 6-8 minutes. Slowly add in the white wine and simmer for 5 minutes. Remove from heat and add salt and a pinch of sugar to taste.
Spoon sauce over chicken breasts and serve with lemon wedges.