Prosciutto Wrapped Chicken

with Green Beans and Shallots
5 from 4 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 4 (6-8 oz.) thin-cut chicken cutlets
  • 8 slices prosciutto or bacon
  • 4 slices fontina or mozzarella cheese
  • 1 lb. green beans, trimmed
  • 2 shallots, thinly sliced

OPTIONAL EXTRAS

  • ½ lemon, zest and juice
  • ½ cup almonds, finely chopped

Instructions

  • Preheat oven to 400°F. Line sheet pan with parchment paper or aluminum foil.
  • Pat 4 chicken cutlets dry with paper towels and season liberally with pepper. Wrap each breast with 2 slices prosciutto.
  • In a large 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add wrapped chicken and cook until prosciutto begins to brown, about 2 minutes per side. Transfer to lined sheet pan and top each breast with 1 slice cheese.
  • Bake until chicken is cooked (165°F) about 12 minutes. Finish by increasing the heat to broil and cook until cheese is melted, brown and bubbly, 1 minute.
  • Meanwhile, heat 1 tablespoon oil in the same skillet, add 1 lb. green beans and cook until tender and bright green, about 4-5 minutes. Add 2 sliced shallots and season with a big pinch of salt and pepper and continue cooking for another 2 minutes until shallots are soft.
  • Serve chicken with green beans and shallots.

OPTIONAL EXTRAS

  • Finish cooked green beans by tossing with the zest and juice from ½ lemon and topping with ½ cup chopped almonds.

SERVING SUGGESTIONS

  • Serve with a rice pilaf or cooked pasta or crusty bread to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap thinly sliced chicken breasts for chicken thighs or turkey cutlets.
  • Vegetarian: Swap chicken for drained and pressed tofu or halloumi. Swap prosciutto for a bacon style seitan strips such as Upton’s Naturals.
  • Prosciutto: Swap prosciutto for bacon.
  • Fontina Cheese: Swap fontina for mozzarella cheese.
  • Green Beans:  Swap green beans for asparagus.
  • Shallots: Swap shallots for ½ red onion thinly sliced.

WEEKEND PREP/MAKE AHEAD

  • Trim green beans and thinly slice shallots and store in an airtight container for up to 3 days in the refrigerator.

Nutrition

Calories: 221kcal | Carbohydrates: 11g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 44mg | Sodium: 339mg | Potassium: 334mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 15mg | Calcium: 201mg | Iron: 1mg