12 chicken tenders (or chicken breast sliced into strips)
12 slices prosciutto
about 24 large basil leaves
freshly cracked black pepper
Serves about 4 as a main course
Preheat your oven to 425 degrees. Line a sheet pan with parchment paper and set it aside.
Grab your chicken fingers. Top each chicken finger with about 2 basil leaves. Use enough basil to cover the chicken (so that each bite has a piece of the herb).
Starting at one end of the chicken tender, wrap the prosciutto around the chicken, keeping the basil leaves in place, so it looks like a little mummy.
Set the wrapped-up chicken on your prepared sheet pan. If the ends of the prosciutto are peeking out, tuck them under the chicken.
Repeat with the rest of your chicken tenders. Drizzle a little olive oil on each piece of chicken, then sprinkle with a little kosher salt and freshly cracked black pepper.
Pop the pan into your pre-heated 425-degree oven. Bake for about 15 minutes.
They're done when the chicken juices run clear and the prosciutto is nice and crisp.
Thanks Jessie, and good luck! Readers, give Jessie a thumbs up if you like this recipe!