4 slices prosciutto (I might get this from the deli case, because the package I bought had more slices than I needed.)
2 tablespoons fresh oregano, chopped (or 1 1/2 teaspoons dried)
1 tablespoon olive oil
8 cloves garlic, unpeeled (I’d use way more. We love garlic.)
1/2 cup dry white wine (optional)
Season the chicken with 1/2 teaspoon pepper. Lay the prosciutto on a cutting board or plate and sprinkle with the oregano. Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken. (I never thought I’d say this, but my breasts were too big. I’d definitely make sure they were only about 3/4″ thick. It took way too long to cook through.)
Heat the oil and garlic in a large skillet over medium heat. Add the chicken and cook until the prosciutto is crisp and the chicken is cooked through, 6 to 7 minutes per side.
Transfer the chicken and garlic to plates. If using the wine, add it to the skillet and simmer until reduced by half, 3 to 4 minutes. Spoon over the chicken.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 254; FAT 9g (sat 2g); CHOLESTEROL 105mg; CARBOHYDRATE 3g; CALORIES FROM FAT 31%; SODIUM 458mg; PROTEIN 39g; FIBER 0g; SUGAR 0g