Ingredients:
- 4 boneless skinless chicken breasts, cut in half lengthwise (or 8 chicken tenders)
- 6 Tablespoons Salted Butter
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup grated parmesan cheese
- kosher salt and pepper
- 8 slices thin prosciutto
- 3 cups cherry tomatoes
- 2 Tablespoons balsamic vinegar
- 2 cloves garlic, minced or grated
- 1/3 cup fresh chopped herbs, such as thyme, oregano, and dill
- 1 pound linguine pasta
- 1/3 cup fresh basil, roughly chopped
Preparation:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
- Toss the chicken with 2 tablespoons melted butter and season with salt and pepper.
- Add the bread crumbs and parmesan to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken, placing the chicken on the prepared pan as you work. Drizzle or brush the chicken lightly with olive oil. Wrap 1 piece of prosciutto around the chicken.
- Transfer the chicken to the oven and bake 15-20 minutes or until the chicken is cooked through and the prosciutto is crisp.
- In roasting pan, toss together the cherry tomatoes, 2 tablespoons butter, balsamic vinegar, garlic, herbs, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and immediately toss with the remaining 2 tablespoons butter and basil. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.
- To serve, divide the pasta among plates, top with chicken and fresh herbs. Enjoy!
Modifications:
I would highly suggest removing the Prosciutto from the Chicken and crumbling it across the dish.
This recipe is from The Half Baked Harvest Blog.
