So simple & quick, this is a prefect week day chicken dish that I promise will become a fast favorite! The moist chicken & the crispy prosciutto are a delicious pair. The chicken absorbs some of the salty flavor of the prosciutto while it cooks....it is simply wonderful!
Ingredients:
Ingredients: 1 boneless, skinless Chicken Breast (per serving)
2 pieces of thinly sliced Prosciutto (per serving)
Olive Oil
Olive Oil
Butter
Salt & Pepper
Directions:
Season the chicken breast with a little salt & pepper. Be careful with the salt, the prosciutto will add salt too. 
In a skillet, heat about a 1/2 tbsp olive oil & a 1/2 tbsp of butter over medium/ high heat (make sure the heat is high enough to brown the chicken). Sear the chicken breast, cooking about 3-4 minutes on each side (only flipping once) until it is browned but not fully cooked.
In a skillet, heat about a 1/2 tbsp olive oil & a 1/2 tbsp of butter over medium/ high heat (make sure the heat is high enough to brown the chicken). Sear the chicken breast, cooking about 3-4 minutes on each side (only flipping once) until it is browned but not fully cooked. 
Remove the chicken from the skillet & set the skillet aside, off the heat.
Wrap the chicken breasts with the prosciutto. I used 2 pieces of prosciutto per chicken breast.
Place the skillet back over medium/ high heat. (No need to add any more oil or butter.) Cook on both sides (only flipping once) until the prosciutto becomes crisp & the chicken is fully cooked.
Serve immediately or turn off the heat & put the lid over skillet, to keep the chicken warm while you finish up your sides.
I served it with red skin mashed potatoes & roasted asparagus with garlic. I thought that the creamy, soft potatoes complimented the crispy salty chicken perfectly! 
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