Ingredients
For the chicken:
- 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)
For the honey mustard sauce:
- 2 Tbsp honey
- 2 Tbsp dijon mustard
- 2 Tbsp mayonnaise or veganaise
- salt and pepper
Instructions
For the chicken:
- 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.
For the honey mustard sauce:
- 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.
Notes
Consider Cast Iron – A cast iron pan is one of those things I didn’t really think I needed (and also thought might just be too fussy for me) 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.
Don’t have/like chicken tenders? You can use chicken breast. Pound to an even thickness, about 1 – 1 1/2 inches thick. Slice into strips. Proceed as directed.