Prosciutto-Wrapped Chicken Breasts

I have to admit that in my house most new recipes are not met with enthusiasm, and this week’s recipe was no exception. My boys didn’t want to try it and my husband asked a lot of questions about what ingredients I used. Once they took their first bite, however, they ate with gusto! Well, my two-year-old put a bite in his mouth and spit it out, but his big brother said, “This is really good!” And my husband? First I got a “Wow!” Then he told me I have to add this dish to our rotation of favorite recipes. High praise indeed!

Here’s an online version of the recipe (; I got mine from an old copy of Good Housekeeping at our library.

As you can tell from the title of this post, I used halved boneless, skinless, halved chicken breasts instead of thighs. Be sure to cook them to 165 degrees when you stick a thermometer into the middle of the thickest part of the meat.

Also, I knew the squash would be a flop but I made it anyway so I could expose the boys to new flavors. I usually like squash in soups and rice, but even I didn’t like it in this recipe. It had an odd texture, not smooth like I expected. I’m not sure if it was due to the fact that I had to substitute butternut squash for acorn, or if I didn’t roast it long enough.

Luckily, I made roasted potato wedges, too. I sliced mine to about French fry thickness because I haven’t perfected regulating the temperature in our tiny European oven, and I tossed them in olive oil, salt, and thyme like the squash. The potatoes were divine. I actually fried up the leftovers today for lunch with an egg and some Feta cheese.

Finally, I must admit that I didn’t use Prosciutto. It was something that looked (and in the end tasted) the same and that I found in a German grocery store. Google translate said it was “country ham.” Whatever it was, it worked.

If you’re a fan of wrapping things in bacon, give this recipe a try. You won’t regret it!

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