Prosciutto-hugged holiday chicken is the festive centerpiece that tastes like it took all afternoon. Thin-pounded chicken breasts are painted with a fiery blend of tomatillos, jalapeño, rosemary, and sage, rolled in salty prosciutto, and baked until succulent. The prosciutto hugs every bite of flavor inside.
Prosciutto-Hugged Holiday Chicken
Hot peppers and red pepper flakes really heat up this richly flavored, succulent holiday dish. The prosciutto creates the perfect degree of saltiness while helping to contain and preserve the magnificent flavor through each and every memorable bite. Pork tenderloin also works well in this recipe, and you can increase the amount of jalapeños and/or red pepper flakes if you really want to fire up your guests!
Serves 4
3 tablespoons (45 ml) canola oil
Salt and pepper, to taste
1 small onion, peeled and quartered
1 red bell pepper, sliced
1 jalapeño, sliced
2–3 tomatillos, halved
2 tablespoons (30 ml) rosemary
2 tablespoons (30 ml) sage
2 cloves garlic, minced
1 tablespoon (15 ml) red pepper flakes
4 (6–8-ounce) boneless chicken breasts, pounded thin
4–8 thin slices of prosciutto (1–2 slices per chicken breast)
- Preheat the oven to 400°F (200°C). In a food processor or blender, add the canola oil, salt, pepper, onion, bell pepper, jalapeño, tomatillos, rosemary, sage, garlic, and red pepper flakes and blend until smooth.
- Coat both sides of the chicken breasts with half of the mixture. Place a chicken breast on top of 1–2 slices of prosciutto, and starting at one end, tightly roll the prosciutto and chicken together to form a roll. Secure with a toothpick. Repeat for remaining chicken breasts.
- Add more of the spicy oil mixture to each roll of chicken and prosciutto, saving the second half of the sauce in a separate container for use before serving. Remove toothpicks and place rolls seam-side down onto a foil-lined baking sheet.
- Bake for 30–40 minutes. Remove from heat and allow to sit for 5–10 minutes. Slice the rolls and drizzle the remaining oil mixture over the finished product. Serve immediately.
Pro Tips
- Pound the chicken breasts thin before rolling — even thickness means the prosciutto crisps at the same rate the chicken cooks through.
- Blend the spicy oil mixture until completely smooth so it coats the chicken evenly, and save half for drizzling over the sliced rolls at the end.
- Roll tightly and secure with a toothpick, then bake seam-side down — that's what keeps the prosciutto-wrapped rolls from unfurling in the oven.
- Let the rolls rest 5–10 minutes before slicing so the juices settle and the slices stay neat.
Frequently Asked Questions
Can I use pork tenderloin instead of chicken?
Yes — the recipe notes it works beautifully. Slice it thin, pound it, and roll it in the prosciutto the same way.
How spicy is this dish?
The jalapeño and a full tablespoon of red pepper flakes give it real holiday heat. Add more jalapeño if you really want to fire up your guests.
Can I prepare it ahead?
Roll and refrigerate the chicken the day before, then add the sauce and bake. It's an ideal stress-free holiday dinner.
How do I know when it's done?
Bake 30–40 minutes at 400°F until the chicken is cooked through and the prosciutto is golden at the edges.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- In a food processor or blender, add the canola oil, salt, pepper, onion, bell pepper, jalapeño, tomatillos, rosemary, sage, garlic, and red pepper flakes and blend until smooth.
- Coat both sides of the chicken breasts with half of the mixture.
- Place a chicken breast on top of 1–2 slices of prosciutto, and starting at one end, tightly roll the prosciutto and chicken together to form a roll. Secure with a toothpick.
- Repeat for remaining chicken breasts.
- Add more of the spicy oil mixture to each roll of chicken and prosciutto, saving the second half of the sauce in a separate container for use before serving.
- Remove toothpicks and place rolls seam-side down onto a foil-lined baking sheet.
- Bake for 30–40 minutes.
- Remove from heat and allow to sit for 5–10 minutes.
- Slice the rolls and drizzle the remaining oil mixture over the finished product.
- Serve immediately.
