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Cheesy Prosciutto Chicken with Grape Tomato Pan Sauce .

  • 1 ½ lb
    chicken breasts, boneless skinless
  • 16 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh basil
  • 4 cloves
    garlic
  • 1 pint
    grape tomatoes
  • ½ (8 oz) block
    mozzarella cheese
  • 2 oz
    Parmesan cheese
  • 4 slices
    prosciutto
  • 6 tbsp
    tomato paste
  •  
    almond meal/flour
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    mayonnaise
  •  
    salt
  • 1
    Preheat oven to 425°F. Coat a baking sheet pan with a thin layer of oil.
    2 tsp extra virgin olive oil
  • 2
    Finely grate Parmesan. Place in a medium bowl along with almond meal and Italian seasoning; stir to combine.
    2 oz Parmesan cheese
    ½ cup almond meal/flour
    1 tsp Italian seasoning
  • 3
    Pat the chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.
    1 ½ lb chicken breasts, boneless skinless
  • 4
    Spread mayo over both sides of each cutlet, then dredge in the parmesan mixture, pressing to adhere. Transfer to the baking sheet.
    ¼ cup mayonnaise
  • 5
    Place chicken in the oven and bake until golden brown and cooked through, 10-12 minutes. Remove from oven.
  • 6
    Meanwhile, using a clean cutting board, peel and mince garlic.
    4 cloves garlic
  • 7
    Place garlic, broth, tomato paste, oil, and spices in a large ovenproof skillet. Whisk to combine the sauce and bring to a simmer over medium-high heat.
    16 fl oz (2 cups) chicken or vegetable broth
    6 tbsp tomato paste
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
    ⅛ tsp crushed red pepper
  • 8
    Meanwhile, wash, dry, and halve tomatoes.
    1 pint grape tomatoes
  • 9
    Wash, dry, and pick basil leaves off the stems; discard stems and roughly chop the leaves (reserving a few whole leaves for garnish).
    1 small pkg fresh basil
  • 10
    Chop prosciutto and mozzarella into bite-sized pieces.
    4 slices prosciutto
    ½ (8 oz) block mozzarella cheese
  • 11
    Preheat oven to broil on high.
  • 12
    Once the sauce is simmering, add the tomatoes and basil, then stir to combine. Place chicken on top of the tomato mixture and sprinkle with prosciutto and mozzarella.
  • 13
    Place the skillet in the oven and broil until cheese is bubbly and slightly golden, about 5 minutes.
  • 14
    To serve, divide chicken and pan sauce between plates and garnish with reserved basil leaves. Enjoy!