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Prosciutto-Wrapped Chicken
Prep Time:
15 minutes
Cook Time:
20 minutes
4 - 6 servings

1/4 c. H-E-B Reserve Extra Virgin Olive Oil

1 Tbsp. minced garlic in oil

1 packet of fresh rosemary (or 6 to 8 stems with leaves)

1/4 lb. Prosciutto, sliced paper thin

4 to 6 pieces (1 - 1 1/2 lb.) boneless, skinless chicken

* sea salt and fresh ground black pepper

2 lemons, cut into wedges


Pour 1/4 cup of olive oil into a shallow dish; add garlic. Strip leave
s from 1 or 2 rosemary stems; chop finely for 1 tablespoon rosemary an
d add to oil mixture.
Heat a large grill pan or griddle over Medium-High heat (or use outdoo
r grill). Lay prosciutto out in a single layer on plastic wrap or wax
Dip chicken in oil mixture to coat both sides; season with salt and pe
pper. Lay each piece over a slice of prosciutto and wrap prosciutto a
round chicken (optional: secure seam with a trimmed rosemary "spear" o
r toothpick).
Drizzle any remaining oil mixture over chicken and grill 15 to 20 minu
tes or until done, turning as needed. Squeeze lemon juice over chicke
n and serve.

Nutritional Information

No Nutritional Information Available


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