What isn't to love about crispy prosciutto wrapped around juicy chicken breast. This recipe is a simple play on classic chicken cordon bleu, without all the stuffing and breading. If you like more cheese you can get creative (see instructions).
Add a delicious roasted squash and some healthy greens to round out this satisfying and (mostly) healthy meal.
1 acorn squash, seeded and sliced
1/2 tbsp. Brown sugar
2 tbsp. extra virgin olive oil
2 tsp. fresh sage leaves
4 skinless, boneless chicken breast or thighs
3 tbsp. Parmesan, grated (optional) If you prefer other cheeses, cheddar, swiss, mozzarella, or even a smoked mozzarella work well!
4 prosciutto slices
Sautéed green beans or another green vegetable of choice to serve along side.
1 knob of butter (for green beans)
Salt and pepper to taste.
On large rimmed baking sheet, toss acorn squash with olive oil, brown sugar and 1/2 teaspoon salt. Roast in 450°F oven for 35 minutes or until tender.
Season chicken with a pinch or salt and pepper (about 1/2 teaspoon of each) sprinkle with Parmesan. Place a few sage leaves on each chicken breast. Wrap each with 1 slice prosciutto (the sage leaves underneath). Place you chicken in a baking sheet. Bake 20 minutes or until cooked through.
Meanwhile - Lightly sauté your green beans, or other green vegetable of choice until tender in 1 knob of butter (or a teaspoon of your oil of choice). Sprinkle with salt and pepper.
Plate your chicken and alongside squash with sautéed green beans.