Prosciutto and Basil Wrapped Chicken Fingers

"This is the perfect thing to make for Mom. It's easy, delicious and fairly light. Plus, it looks really pretty on the plate with the basil leaves showing through the prosciutto. I'd serve it with a big green salad and a bottle of Prosecco."

Jessie Konopa, The Hungry Mouse

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Chicken

Appetizer

Ingredients

Approximately 24 basil leaves		Olive oil
12 chicken tenders (or chicken breast sliced into strips)		Kosher salt
12 slices prosciutto		Freshly cracked black pepper

directions

Prep: 15 min Total: 30 min (Quick)

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1
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper and set it aside.
2
Place a few basil leaves on top of a chicken tender. Use enough basil to cover the chicken so that each bite has a piece of the herb.
3
Starting at one end of the chicken tender, wrap a slice of prosciutto around the chicken, keeping the basil leaves in place, so it looks like a little mummy.
4
Place the wrapped chicken on the prepared sheet pan. If the ends of the prosciutto are peeking out, tuck them under the chicken.
5
Repeat with the remaining chicken tenders.
6
Drizzle a little olive oil on each piece of chicken. Then sprinkle with a little kosher salt and freshly cracked black pepper.
7
Bake for about 15 minutes or until the chicken juices run clear and the prosciutto is crisp.

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Prosciutto and Basil Wrapped Chicken Fingers

Ingredients

directions