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Best Easy Petto di Pollo al Prosciutto Recipe

Name: Best Easy Petto di Pollo al Prosciutto Recipe
Total time: 30 min
Yield: 210 g
Ingredients: chicken breast 12 oz; prosciutto 4 oz; fresh sage leaves 8 pieces; olive oil 1 tbsp; black pepper 0.25 tsp

Chicken breast wrapped in prosciutto and sage, pan-seared until golden. This high protein chicken dish is a fresh, quick mediterranean dinner ideal for a 1200 calorie or bariatric meal plan.

Cook 30 min Difficulty NORMAL 285 kcal

#high protein #mediterranean #bariatric friendly

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Ingredients

Main ingredients

chicken breast 12 oz
prosciutto 4 oz
fresh sage leaves 8 pieces

Seasonings/Sauce

olive oil 1 tbsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 2 g 3%

Protein 40 g 56%

Fat 12 g 41%

Serving size 210g

Cooking steps

1

Pat chicken breasts dry and season both sides lightly with black pepper.
2

Place fresh sage leaves evenly on each chicken breast, pressing gently so they adhere.
3

Wrap each chicken breast with prosciutto slices, ensuring the sage leaves remain in place and are covered.
4

Heat olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
5

Add the wrapped chicken breasts seam-side down and sear for 4-5 minutes until golden, then flip and cook for another 4-5 minutes, adjusting heat to prevent burning and ensure heat penetrates but does not dry the chicken.
6

When both sides are crispy and an instant-read thermometer reads 165°F in the thickest part, transfer to a plate and rest 3 minutes before serving.

Personalized Q&A

Q. What ingredient is most essential for the flavor of Petto di Pollo al Prosciutto?

Prosciutto is the key ingredient that defines this dish: its salty, savory depth wraps around the lean chicken breast, infusing it and the sage with unmistakable aroma and flavor. The sage leaves underneath provide a fresh herbal note, but prosciutto is core to the classic character and texture.

Q. What is a critical cooking tip for getting the chicken just right?

Monitor the heat closely, searing the wrapped chicken breasts on medium to prevent burning the prosciutto while still browning it to a crisp. Use a timer and an instant-read thermometer to stop cooking when the thickest part of the chicken reaches 165°F—this keeps the meat juicy instead of dry.

Q. How do I prevent the chicken from turning out tough or undercooked?

Cook the chicken seam-side down first to seal the prosciutto, then flip only once for even browning. Avoid high heat after searing to prevent moisture loss. Let the chicken rest a few minutes after removing from the pan—this finishing step keeps juices inside for better texture.

Q. Is this recipe suitable for high protein or bariatric meal plans?

Absolutely—each serving contains 40g of protein, only 2g of carbs, and 285 kcal, making it a great choice for high protein or bariatric-friendly diets. The protein-to-carb ratio is very high and overall calories are controlled, fitting both meal plan styles.

Best Easy Petto di Pollo al Prosciutto Recipe

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