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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
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

7

Top with chopped parsley or basil. Serve!

Nutrition Facts

Servings 4