This prosciutto-wrapped chicken is the perfect dish when you want something that feels special but is surprisingly simple to make. Tender chicken cutlets are wrapped in salty prosciutto, pan-seared until crispy, then topped with gooey mozzarella and roasted to perfection. A drizzle of balsamic glaze adds a sweet-tangy finish that ties everything together.
Serve it with your favorite sides for a romantic dinner or a weeknight treat. The combination of crispy prosciutto, juicy chicken and melted cheese is irresistible. Plus, it comes together in just about 30 minutes!
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Recipe details
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Ingredients
Instructions
- Adjust rack to middle position and preheat oven to 425°F.
- Pat chicken cutlets dry with paper towels; season both sides with salt and pepper.
- Lay two slices of prosciutto side by side on a flat surface. Place a seasoned chicken cutlet at one end and roll tightly to wrap. Repeat with remaining chicken and prosciutto.
- Heat a drizzle of oil in a large ovenproof skillet over medium-high heat. Add the wrapped chicken and sear until browned and crispy, 2-3 minutes per side. (The chicken will finish cooking in the oven.) Turn off heat. If your skillet is not ovenproof, transfer the chicken to a baking sheet.
- Top each chicken piece with mozzarella cheese (some may fall off, that’s okay). Roast until chicken is cooked through, 8-12 minutes. Chicken is fully cooked when internal temperature reaches 165°F.
- Divide chicken among plates and drizzle with balsamic glaze to taste. Serve immediately.
Recipe Tips
For even cooking, pound chicken cutlets to uniform thickness before wrapping.
Use a nonstick or well-seasoned cast iron skillet for the best sear.
Let the chicken rest for 2-3 minutes after roasting to keep juices inside.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, slice chicken breasts in half horizontally to create cutlets, then pound to even thickness.
Can I substitute the mozzarella?
Absolutely. Provolone, fontina or even a mild cheddar would work well.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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