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Rosemary Prosciutto Company Chicken

Posted Dec 14 2013 10:32am

If you’re looking for a meal that will impress company, yet still be easy enough to make during the week, this is the recipe for you. I thought that with Christmas & New Years right around the corner, this would be a great time to give you all an easy recipe that tastes fantastic. I’ve made this recipe on 2 different occasions when having friends over for dinner. You know the recipe is a winner when both sets of friends asked for the recipe! I mean even both kids not only ate it, but loved it.  My rule is that if you put bacon, butter, cheese, or chocolate on anything you make it infinitely better and you can probably get your kids/picky family member to eat it. It’s how I finally got my son to eat spinach. I drizzled it with bacon fat and topped it with bacon bits; imagine my surprise when he loved it ;-) The same goes for my daughter; put butter on anything and the girl will eat it. We used to think it was funny when we would go out to eat and she would literally lick the butter off the bread (back when we used to eat bread) or eat the pat of butter by itself.  Still to this day if we put butter on her plate and it’s not already melted, she picks it up and eats it whole! I honestly don’t care at all that she does this even if my son thinks it’s weird. I buy Kerrygold   butter when I’m not making my own. It’s made from milk from grass-fed cows so it’s a great source of omega 3 fats, and fat soluble vitamins K12, A, D, E, & K.



The whole point of my story is that this recipe not only has butter & bacon fat in it, but it has prosciutto too. And let’s face it; prosciutto is a cousin to bacon anyway. If you don’t have prosciutto you can certainly substitute sliced bacon or ham. 

Rosemary Prosciutto Company Chicken

4 boneless chicken breasts fitmomsfullplates-chicken

¼ cup bacon fat

¼ cup butter

2 tbsp minced garlic

1 tbsp dried rosemary

1 tbsp dried thyme

Salt and freshly ground black pepper

8 thin slices prosciutto di Parma

Lemon juice for drizzling


Pre-heat oven to 375°F.

Melt bacon fat over low heat and mix in garlic; let sit for a few minutes until cool enough to touch. Transfer to a medium bowl.

Dredge chicken in bacon fat and place chicken breasts on a large platter and sprinkle each side with salt, pepper, rosemary, & thyme.

On a separate plate place 2 slices of prosciutto so they overlap each other by 1 inch.

Place oiled chicken on prosciutto and wrap completely.

Transfer chicken to a casserole dish, seam side down; pour any remaining oil/garlic mix on chicken and drizzle with lemon juice.

Bake for 35-40 minutes or until completely cooked.

I serve this on top of sautéed spinach or with grilled/baked asparagus on the side. Keep any leftover fat in the pan when it’s done cooking to drizzle on top before serving. This will make sure that the chicken isn’t dry. It’s especially important if you plan to have this for leftovers. Reheating the chicken will dry it out so you will want to save all extra drippings.



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