Wrapping typically ultra low fat chicken breasts in prosciutto adds a little fat but serious flavor. Served next to a summer salad of stone fruit and arugula, you will have summer on your plate in no time!

We Provide
  • 2, 5 Oz. Chicken Breasts
  • 2 Slices Prosciutto
  • 1 Peach
  • 1 Nectarine
  • 1 Head Green Leaf
  • 2 Oz. Pistachios
  • 2 Oz. Goat Cheese
  • 2 Tablespoons Rice Wine Vinegar
You Provide
  • Salt and Pepper
  • Sauté Pan
  • Cutting Board
  • Chefs Knife
  • Large Mixing Bowl
  • Olive Oil
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Step 1

Recipe 53 1

Start by season the chicken breasts with salt and pepper. Preheat sauté pan over high heat with 1 tablespoon olive oil. While the pan heats up, wrap each seasoned chicken breasts with 1 piece of prosciutto. Once the oil in the pan starts to smoke, reduce heat to medium and add wrapped chicken breasts seam side down.  It will crisp up as it cooks and seal onto its self. Cook for 5 minutes on both sides.

Step 2

Recipe 53 2

While the chicken cooks, prep your salad. To remove the stones from the nectarines, use a knife to cut around the stone and try to twist the two half off. If they do not release easily, use your knife to cut sections down to the stone and them cut the sections off the stone. Set aside. Roughly chop the pistachios to be used to top and garnish the salad.

Step 3

Recipe 53 3

Once the chicken has cooked for 5 minutes on one side, flip and cook an additional 5 minutes on the other side over medium heat.

Step 4

Recipe 53 4

Place the arugulasliced fruit and crumbled goat cheese into the mixing bowl and cover with 1 tablespoon olive oil. Toss to combine and coat everything in the oil. Once the chicken has cooked for 10 minutes, turn off heat and loosely cover with a lid and let rest while you finish the salad.

Step 5

Recipe 53 5

While the chicken rests, season the salad with salt, pepper and the rice wine vinegar and toss to coat.

Step 6


Once the chicken has rested a few minutes, place chicken on top or next to salad.



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