Grilled chicken wrapped in prosciutto then topped with fresh bruschetta - can you get much better than that? I mean seriously, it’s like a fancy Italian chicken finger and let’s just say I’m not mad at that!
Not only is this dish super delicious it is also soooo easy to make. You can prep it in advance and throw it in the oven to finish it off just before your ready to serve it. Imagine putting this on the table for your next dinner party alongside a beautiful salad and roasted potatoes, I mean seriously your guests will be in love!
So I will admit this dish is just perpetuating my obsession with bruschetta, I mean I think I could put it on almost anything and probably love it. The funny thing is that even though I have been obsessed I haven’t made traditional bruschetta in so long - so, I guess know what I need to do this weekend.
So seriously you need to make this recipe as soon as you can - you will not be disappointed.
prep time15 minutes
cook time 25 minutes
total time 40 minutes
1 cup cherry tomatoes
3 basil leaves
2 cloves of garlic
1 tbsp olive oil
salt + pepper
2 lb chicken tenders
12 basil leaves
6 slices of prosciutto
1 cup mozzarella
In a small bowl combine cherry tomatoes that have been halved or quartered, 3 basil laves thinly sliced, finely chopped garlic, olive oil and salt + pepper to taste. Toss then set aside.
Preheat oven to 350. Slice each piece of prosciutto in half (length wise) and set aside. Take one of your chicken tenders, place a basil leaf in the centre then wrap with the prosciutto. Continue until all of your chicken has been used. Season with salt + pepper then place in a large frying pan that has been heating over medium heat. Fry until chicken is browned and the prosciutto is crispy.
Remove from the pan and place on a cookie sheet. Top with mozzarella then bake in the oven for 10-15 minutes or until chicken reaches an internal temperature of 365 degrees and the cheese is melted.
Transfer fully cooked chicken to a serve plate and top with bruschetta then serve immediately.