Boneless, skinless chicken breasts can be a yawn. Haven’t we all been there? Looking for a zap of genius to elevate the lowly and overused boneless, skinless chicken to a new level?
Buy skin-on, bone-in chicken breasts – leave the skin on and remove it from the bone. Have your butcher do it for me if you’d like, but it’s easy to do yourself at home. I just run my fingers between the meat and bone, and then use a small paring knife to keep cutting the breast away from the bone.
The prosciutto, pine nuts (or pignoli nuts if we want to be fancy and Italian), and rosemary give this dish a decidedly Mediterranean flair and I love the texture that the pine nuts and crispy prosciutto provide. I like to serve this over a bed of baby arugula greens and a few slices of fresh mozzarella cheese……and leftovers are delicious.
Chicken with Prosciutto, Rosemary, and Lemon
- 3-ounces sliced prosciutto, coarsely torn
- 2 tablespoons canola or olive oil
- 3 pounds skin-on, bone-in chicken breasts; leave skin on and remove the breasts from their bones
- 6 sprigs fresh rosemary
- 2 lemons, cut into wedges
- 2 tablespoons pine nuts, lightly toasted in a dry skillet
- Generous pinch dried oregano
- Several dashes onion powder and garlic powder
- Pinch of red pepper flakes
- kosher salt and coarse ground black pepper
- Preheat the oven to 450°F.
- Heat a medium skillet over medium-high heat. Add the prosciutto and cook 6-7 minutes or until crisp and set aside.
- In an ovenproof skillet, heat the oil over medium-high heat. Season the chicken breasts with salt and pepper and add to the skillet, skin side down. Cook the chicken for 5 minutes; turn and cook for two more minutes.
- Take one or two of the lemon wedges and give a good squeeze over the breasts. Scatter the rosemary springs and add the dried seasonings. Roast at 450°F for 10 minutes or until juices run clear.
- Carefully remove the skillet from the oven (handle is hot!!) and transfer the chicken breast and rosemary sprigs to a serving dish. Scatter the prosciutto pieces and pine nuts over the dish and serve with lemon wedges.
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