Prosciutto and Basil Wrapped Chicken Fingers
12 chicken tenders (or chicken breast sliced into strips)
12 slices prosciutto
about 24 large basil leaves
kosher salt
freshly cracked black pepper
olive oil
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.
Enjoy!
Thanks Jessie, and good luck! Readers, give Jessie a thumbs up if you like this recipe!
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i love the recipes on the blog, the hungry mouse.
yum, these look great! I bet they'd be good with arugula as well.
I bet this would work really well in appetizer sizes, too.
Wow.
looks great - i must give these a bash!
I'm making these tomorrow.
Made these last week. They were amazingly good, especially considering how easy it was!
I made these with dried basil and some with goat cheese and they were super easy. I cooked them for 20 minutes on 350 and was happy (didn't look up the recipe, so I winged it).
For how simple it is and how good the flavor is, we were very happy.
I've done a similiar idea for appetizers (bacon wrapped teriaki marinated chicken and water chestnuts) so this was a nice dinner time variation.
OMG these were good. I served them atop Baby Arugula and spinach mix topped with shaved parmesand and a Newmans Own Italian dressing. It was fantastic. Thanks Jessie!