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Keto Prosciutto Wrapped Chicken - Simple, Flavor-Packed Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–7 ounces each)
  • 8 thin slices prosciutto (2 per chicken breast)
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1/2 teaspoon lemon zest
  • Salt and freshly ground black pepper
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re very thick, lightly pound to an even 3/4-inch thickness so they cook evenly. Season both sides with salt and pepper. Go easy on the salt—prosciutto is salty.
  2. Make the herb mixture: In a small bowl, combine garlic, thyme, rosemary, smoked paprika, lemon zest, and 1 tablespoon of olive oil. Stir to form a paste.
  3. Coat the chicken: Rub the herb mixture over the chicken on both sides, pressing it in so it adheres.
  4. Wrap with prosciutto: Lay two slices of prosciutto slightly overlapping on a board. Place a chicken breast on top and wrap the prosciutto around it, tucking the ends underneath to secure. Repeat with remaining chicken.
  5. Sear for crispiness: Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon oil and the butter. When hot and foamy, place the chicken seam-side down. Sear 2–3 minutes per side until the prosciutto is lightly browned.
  6. Finish in the oven: Transfer the skillet to a 400°F (200°C) oven. Roast 10–14 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you don’t have an oven-safe skillet, move the chicken to a preheated baking sheet after searing.
  7. Rest and serve: Let the chicken rest 5 minutes. Spoon any pan juices over the top and serve with lemon wedges. A quick squeeze of lemon brightens the salty-savory flavors.