Pan-Seared Prosciutto-Wrapped Chicken with Parmesan Pine Nut Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Wrapped in prosciutto, pan-seared to a golden finish and served alongside a light salad of mixed greens, pine nuts, and Parmesan. This Italian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, prosciutto slices, mixed greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper each.
  2. Step 2: Wrap each chicken breast tightly with one slice of prosciutto, ensuring edges stick well.
  3. Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Add the wrapped chicken breasts and cook for 5-6 minutes per side until the prosciutto is crisp and the chicken reaches an internal temperature of 165°F, then remove from heat and let rest.
  5. Step 5: Meanwhile, toast 2 tbsp pine nuts in a small dry skillet over medium heat for 3 minutes until golden and fragrant.
  6. Step 6: In a medium bowl, whisk together 1 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  7. Step 7: Toss 3 cups mixed greens with the dressing, then sprinkle with toasted pine nuts and 1/4 cup shaved Parmesan cheese.
  8. Step 8: Serve the prosciutto-wrapped chicken alongside the salad for a balanced meal.

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