Prosciutto Wrapped Chicken Cutlets (Printable Recipe)
Juicy prosciutto-wrapped chicken with tender haricots verts for a weeknight dinner that feels special.
# Ingredients You'll Need:
→ Main Components
01 -
4 chicken breast cutlets (5 to 6 oz each)
02 -
12 slices prosciutto, divided
03 -
1 lb haricots verts, trimmed
→ Seasoning and Garnish
04 -
2 tbsp Creole mustard
05 -
1/2 tsp black pepper, plus more for garnish
06 -
3/4 tsp kosher salt, divided
07 -
4 tsp fresh tarragon leaves, divided, plus more for garnish
08 -
1/8 tsp crushed red pepper
09 -
Lemon wedges, for serving
→ Cooking Fats
10 -
1 tbsp unsalted butter
11 -
1 tbsp olive oil
# Steps to Follow:
01 -
Set oven to 375°F to prepare for baking the cutlets.
02 -
Rub chicken cutlets with mustard and season with black pepper and 1/2 teaspoon salt.
03 -
Lay 3 slices of prosciutto slightly overlapping on parchment. Sprinkle with 1 tsp tarragon. Place cutlet crosswise and wrap tightly. Repeat with remaining ingredients.
04 -
Melt butter with olive oil in ovenproof skillet over medium-high heat. Add chicken seam side up. Cook undisturbed for 3 to 4 minutes.
05 -
Flip cutlets and bake in oven for 8 to 10 minutes or until internal temperature reaches 165°F.
06 -
Transfer chicken to a plate. Add haricots verts, remaining 1/4 tsp salt, and crushed red pepper to skillet. Cook over medium-high heat, stirring often, for 2 to 4 minutes.
07 -
Return chicken and juices to skillet. Garnish with extra tarragon and black pepper. Serve hot with lemon wedges.
# Extra Tips:
01 -
Substitute sugar snap peas for haricots verts if desired. Cook until just tender, around 5 minutes.