WW Recipe of the Day: Prosciutto-Wrapped Chicken Breasts
I've always thought of prosciutto as an "elegant" kind of cold cut. Salty, rich on it's 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.
Prosciutto-Wrapped Chicken with Tomatoes
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 & 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 this Chicken Dish?
According to my calculations, each serving has 238 calories and:
5 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Prosciutto-Wrapped Chicken Fillets
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.
Cutting up the chicken breast
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.
Wrapping the chicken nuggets with 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.
Preparing to bake the prosciutto chicken and tomatoes
Step 8: Bake for 30 to 35 minutes, or until the chicken is firm to the touch and cooked through. Serve hot.
Baked prosciutto chicken with tomatoes
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 2-½ 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.
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Prosciutto-Wrapped Chicken Breasts
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.
Equipment
Recipe Notes
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy Healthy Chicken Recipes for Weight Watchers
- Crispy Chicken Tenders
- Easy Chicken Satay
- Healthy Spinach Artichoke Chicken
- 2-Ingredient Baked Barbecue Chicken
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Lori Kellum
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."
Martha McKinnon
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.
Martha McKinnon
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.