Prosciutto Wrapped Chicken with Honey Mustard Sauce – This easy weeknight chicken feels fancy enough for a dinner party, but it’s made with just a handful of ingredients. Savory, salty, and a tiny bit sweet, it’s the perfect combination of flavors!
My children have only JUST come around to eating any kind of chicken at dinner. (Glory, glory, hallelujah!) Plain chicken can get old pretty quickly, so I’ve been playing around with simple recipes that I can put together without too much fuss.
These prosciutto wrapped chicken tenders are EXACTLY the right kind of meal. They’re simple (hey, the basic ingredients are chicken + prosciutto + a little salt and pepper). They’re quick (done in under 30 minutes). AND they come with a delicious dipping sauce we can offer to have them try something new.
I love that the basic method is simple enough that I can make them on a Tuesday, but they also look nice enough that I can easily serve them to company without batting an eyelash. It’s also versatile enough that I can top them with all sorts of goodies–honey mustard sauce, barbecue sauce, a heaping scoop of guacamole, etc.
I use chicken tenders since they’re the perfect size for wrapping with a single slice of prosciutto. If you only have chicken breasts, you can pound them out to an even thickness (about 1- 1 1/2 inches) and slice them into strips, or you can leave them whole (again, pound out to an even thickness) and simply use two slices of prosciutto to cover them.
As for leftovers, they’re your new best friend. These reheat like a dream, and are also awesome cold, chopped up over a big salad.
Notes on the Recipe:
Consider Cast Iron – A cast iron pan is one of those things I didn’t really think I needed before I got one and tried it. GAME. CHANGER. Once you’ve seasoned it, it’s remarkably nonstick and gives a gorgeous browned crust to anything you want to cook, whether that’s chicken, steak, potatoes, etc. They’re not an expensive investment, but they can last you a lifetime!
Whole30 or Paleo? No problem. Look for a prosciutto with compliant ingredients (I always hunt for something without sugar or nitrates). If you’re on Whole30, skip the honey mustard in favor of guacamole or your favorite complaint sauce.
Not a honey mustard fan? Try this. This recipe is SUPER flexible as far as the sauce or topping goes. First off, you don’t even *need* one because the chicken is so flavorful and moist. If you want to skip the honey mustard sauce, I love guacamole, barbecue sauce, apricot jam thinned out to a glaze (just heat it till it’s melty), or even a bit of bright avocado ranch.
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- 1 lb chicken tenders (about 6 tenders) or chicken breast (see notes for directions)
- 3oz (about 6 slices) prosciutto
- salt and pepper (or steak seasoning)
- olive oil, avocado oil, butter, ghee, or bacon grease, etc., for cooking
- optional: fresh herbs, for garnish (such as chives, cilantro, parsley, or rosemary)
- 2 Tbsp honey
- 2 Tbsp dijon mustard
- 2 Tbsp mayonnaise or veganaise
- salt and pepper
- Heat 1 Tbsp of olive oil (or your preferred cooking fat) in a medium pan over medium heat. Sprinkle chicken tenders with a little bit of salt and pepper or a pinch of steak seasoning. Wrap each chicken tender in a slice of prosciutto.
- When the pan is heated and the oil is warm, add chicken tenders (work in batches so you don't overcrowd the pan). Cook 4-5 minutes per side, or until completely cooked through and prosciutto is crispy. Remove from the pan and sprinkle with fresh herbs, if using.
- Whisk together honey, mustard, and mayo until very smooth. Add a pinch of salt and pepper, to taste. Drizzle over chicken, brush over cooked chicken, or use as a dipping sauce, if desired.
Whole30 or Paleo? No problem. Look for a prosciutto with compliant ingredients (I always hunt for something without sugar or nitrates). If you're on Whole30, skip the honey mustard in favor of guacamole or your favorite complaint sauce.
Not a honey mustard fan? Try this. This recipe is SUPER flexible as far as the sauce or topping goes. First off, you don't even *need* one because the chicken is so flavorful and moist. If you want to skip the honey mustard sauce, I love guacamole, barbecue sauce, apricot jam thinned out to a glaze (just heat it till it's melty), or even a bit of bright avocado ranch.
Don't have/like chicken tenders? You can use chicken breast. Pound to an even thickness, about 1 - 1½ inches thick. Slice into strips. Proceed as directed.