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WW Recipe of the Day: Prosciutto-Wrapped Chicken Breasts
I have always thought of prosciutto as an “elegant” kind of cold cut. Salty, rich on its own and it dresses up anything it’s attached to—like ripe melon, fish, or in this case the mild mannered chicken breast.
Here’s the simple way to elegance with just a few calories and a lot of protein.
I used Trader Joe’s prosciutto which is a domestic product. The imported ones are lovely too. You’ll have extra prosciutto to add to salads, wrap fruit in and just enjoy with Happy Hour or make this quick and easy prosciutto wrapped cod recipe.
I existed on prosciutto and cheeses when I lived in Rome and Florence. So I tend to use Italian seasonings like oregano and basil. Seasonings like thyme, or a few bay leaves in the dish are also delicious.
How Many Calories and WW Points in Prosciutto-Wrapped Chicken Breasts?
According to my calculations, each serving has 238 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
How to Make Prosciutto-Wrapped Chicken Fillets, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat the oven to 350F degrees. Lightly spray a small baking dish with nonstick spray.
Step 3: Slice the chicken breast into 6 pieces.
Step 4: Cut the prosciutto into halves, or thirds, depending on its thickness and size.
Step 5: Wrap each chicken nugget with a piece of prosciutto.
Step 6: Arrange the chicken and tomatoes in the prepared baking dish, nestling the chicken in between the tomatoes.
Step 7: Drizzle olive oil over the chicken and scatter the oregano over the top. Season lightly with black pepper.
Step 8: Bake for 30 to 35 minutes, or until the chicken is firm to the touch and cooked through. Serve hot.
Recipe Notes
Depending on the brand, Prosciutto comes in all thicknesses from super paper-thin to a thickness found in deli ham or salami.
Sometimes the super thin style can tear so you’ll have to wrap carefully and fill the holes as needed. I found 2-1/2 slices of the Trader Joe’s version to work perfectly.
Prosciutto is a strong flavored, cured meat which means it’s pretty salty so I’ve left out salt from the seasoning as it “salts” everything it comes in contact with. However, if you like salt, you may want to season your chicken lightly with it before wrapping.
If you don’t have fresh oregano, you may want to sprinkle the dish with dried oregano, dried Italian seasoning, or dried Herbs de Provence (affiliate link) instead. Seasonings like thyme, basil or a few bay leaves in the dish are also delicious.
Instead of tomato wedges, whole or halved cherry or grape tomatoes, are a great alternative.
Serving Suggestions
A big Italian salad was excellent with this, along with a few slices of baguette. Any of these salads would be great:
- WW Italian Arugula Salad
- Pasta Salad with Blue Cheese, Walnuts & Arugula
- Kale Salad with Apples and Dates
I chose a glass of chianti in memory of my life in Tuscany, however any good red or sturdy white wine would be an excellent choice for the chicken.
Ways to Use Leftovers
The cooked and seasoned tomatoes were wonderful in the next day’s salad. If you have leftover chicken, it’s good cold as is, or sliced for a panini or open-faced baguette with your favorite vinaigrette over the top.
If you’ve made this Prosciutto Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Prosciutto-Wrapped Chicken Breasts
Equipment
Ingredients
- 1 large (10-12 ounces) boneless, skinless chicken breast
- 2-3 slices prosciutto
- 2 medium Roma tomatoes, cored and cut into thirds
- 2 teaspoons olive oil
- 2 sprigs oregano, stemmed
- Freshly ground black pepper
- Salt
Instructions
- Preheat the oven to 350F degrees. Lightly spray a small baking dish with nonstick spray.
- Slice the chicken breast into 6 pieces.
- Cut the prosciutto into halves, or thirds, depending on its thickness and size. Sprinkle the chicken with salt and pepper.
- Wrap each chicken nugget with a piece of prosciutto.
- Arrange the chicken and tomatoes in the prepared baking dish, nestling the chicken in between the tomatoes.
- Drizzle olive oil over the chicken and scatter the oregano over the top. Season lightly with salt and black pepper, particularly on the tomatoes.
- Bake for 30 to 35 minutes, or until the chicken is firm to the touch and cooked through.
- Serve hot.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 6 PointsPlus (Old plan) Depending on the brand, Prosciutto comes in all thicknesses from super paper-thin to a thickness found in deli ham or salami. Sometimes the super thin style can tear so you’ll have to wrap carefully and fill the holes as needed. I found 2-1/2 slices of the Trader Joe’s version to work perfectly. Prosciutto is a strong flavored, cured meat which means it’s pretty salty so I’ve left out salt from the seasoning as it “salts” everything it comes in contact with. However, if you like salt, you may want to season your chicken lightly with it before wrapping with the prosciutto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this for dinner and everyone loved it. I used grape tomatoes instead of tomato wedges. I sprinkled everything lightly with salt, pepper and dried Herbs de Provence. Definitely, a recipe I intend to make again and again.
I had high hopes for this simple recipe…unfortunately, it was bland. Not enough salt in my prosciutto? Maybe, but I would have seasoned the meat beforehand, had I known. My husband and I both agreed: “This one’s NOT a keeper.”
Hi Lori, this just speaks to how different our tastes can be and/or the quality/kinds of ingredients. I just made this for dinner and everyone loved it. I used grape tomatoes instead of tomato wedges. I sprinkled everything lightly with salt, pepper and dried Herbs de Provence.