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Sun Dried Tomato Chicken (With Prosciutto)

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

This one-pan Prosciutto Chicken With Creamy Sun-Dried Tomato Sauce dish is full of bold, big flavors! Delicious rich, creamy sauce, crispy prosciutto, and juicy chicken.

Prosciutto Chicken With Creamy Sun Dried Tomato Sauce

 2 Small chicken breasts
 100 g Prosciutto (or Serrano)
 200 ml Cream (at least 20% fat)
 150 ml Dry white wine (or chicken broth/water)
 3 Tomatoes
 3 tbsp Sun-dried tomato pesto (or 8 sun-dried tomatoes from the jar, finely chopped)
 1 tbsp Tomato paste
 2 Garlic cloves (minced)
 1 tsp Oregano
 ½ tsp Paprika powder (optional)
 Salt and pepper
 Olive oil
 Fresh parsley or basil (chopped)
To serve
 French fries/mashed potatoes/Rice/Bread
 Salad/Cooked veggies

Start by peeling and deseeding tomatoes. It's much easier if you put tomatoes into the hot, boiling water first! Then, finely chop the tomatoes.


Cut each chicken breast into half (horizontally). Season pepper and a little bit of salt. Be careful with salt, as prosciutto is quite salty. Then, wrap in prosciutto ham.


Heat the pan over medium-high heat with one tablespoon of olive oil. Fry the chicken for a few minutes (each side) until nicely browned and crispy. The chicken doesn't have to be fully cooked through - it'll later simmer in the sauce. It's all about the crispy prosciutto.


Remove the chicken from the pan. Lower a heat a bit and add more olive oil. Add tomatoes, garlic, dried oregano, a pinch of pepper and salt. Fry tomatoes for around 10 minutes stirring often.


Now add white wine (or chicken broth or water), cream, pesto (or chopped sun-dried tomatoes), tomato paste, and bring to the boil. Transfer the chicken back.


Simmer for 15 minutes - until the chicken is done and the sauce thickens. No need to flip the chicken.


Top with chopped parsley or basil. Serve!

Nutrition Facts

Servings 4