Tested till perfect Italian Prosciutto Chicken

Italian Prosciutto Chicken

The region of Parma, Italy, produces a savoury deli meat known as prosciutto, which is actually seasoned, salt-cured, air-dried ham. Here it accents mustard and basil and secures them inside the chicken. Serve with grilled potato slices and roasted garlic.

By The Canadian Living Test Kitchen

Source: Let's Barbecue: Summer 2004

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 4


    4 boneless skinless chicken breasts
    2 tbsp (25 mL) grainy or Dijon_mustard
    2 cloves garlic, minced
    1/4 tsp (1 mL) pepper
    8 basil leaves
    4 slices prosciutto
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With knife blade held horizontally, cut each chicken breast in half almost but not all the way through; open like book.

In small bowl, combine mustard, minced garlic and pepper; spread over cut sides of chicken breasts. Place 2 basil leaves on 1 side of each breast; fold over. Wrap each breast with prosciutto slice. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Place chicken on greased grill over medium-high heat; close lid and cook, turning once, for about 12 minutes or until no longer pink inside.

Additional information :

Substitution: For Mediterranean flavour, try pesto or tapenade instead of the mustard.

Nutritional Information Per serving: about

cal 177 pro 34g total fat 3g sat. fat 1g
carb 1g fibre 0g chol 87mg sodium 259mg

% RDI:

calcium 2 iron 6 vit A 1 folate 2
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