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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!