Prosciutto-Wrapped Chicken
These Prosciutto-Wrapped Chicken Tenders may be easy to make with only three main ingredients, but they pack a ton of flavor thanks to coating them in vibrant pesto and wrapping them in salty slices of prosciutto. Pop them in the oven or air fryer, and they turn out juicy inside and crispy outside. Enjoy them for dinner or set them out on a platter as an appetizer with your favorite dipping sauces.
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Oven, Air Fryer
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
For many years and many holidays, I would spend weeks planning a menu, hours grocery shopping, and days cooking and baking and preparing the food. While there is a satisfaction that comes with creating an epic holiday feast, in recent years I’ve tried to simplify. Instead of working hard on my own for hours on end, I’ve tried to slow down and focus on the little joys of the season and the people I love.
But that doesn’t mean I am going to give up enjoying delicious food. The types of dishes you’ll find me making are like this Prosciutto-Wrapped Pesto Chicken recipe. It uses simple ingredients that I often have in my pantry and fridge. But those few items pack a big, bold flavor! And it’s a recipe that can do triple duty as a meal to serve to my family on a busy weeknight, for guests I invite over for a holiday dinner party, or to snack on as part of an appetizer platter.
Why You’ll Love Prosciutto-Wrapped Chicken Tenders
- Couldn’t be easier. You only need three main ingredients plus salt and pepper. Then they cook in the oven or air fryer in 20 minutes or less.
- No sacrificing flavor. Chicken tenderloins are coated in pesto to infuse the fresh and bold flavors of garlic and basil, and the prosciutto adds a crispy, salty bite.
- So versatile. This is a dish you can serve as a quick weeknight dinner, an elegant meal, or as a party appetizer.
- Works for everyone. The prosciutto chicken itself is naturally gluten free and low carb. You can also prepare them with a vegan pesto if you need a dairy free option.
Recipe Ingredients
Here’s a brief overview of what you’ll need to make this prosciutto-wrapped chicken recipe, plus some notes and information about the ingredients. Scroll all the way down for the full recipe card with measurements and directions.
- Chicken tenderloins – one package usually has six to eight tenders, depending on how big they are.
- Salt and pepper
- Pesto – this does double duty as the oil to coat the chicken, and herbs and garlic to flavor it. Use your favorite brand of pesto in a jar or container from the grocery store, or a homemade pesto.
- Prosciutto – you’ll need about 4 ounces, or one slice per chicken. Just be sure it is sliced very thin.
Tips for Juicy Prosciutto-Wrapped Chicken
- Bake or air fry. After preparing the chicken tenders, you can bake them at 425°F for 15-20 minutes, flipping once, or air fry at 400°F for 10 minutes.
- Don’t crowd the air fryer. Depending on the size of the tenders, you can put in about 5 or 6 tenders at once. You want to ensure that you leave some space between them so that they don’t stick together and can get nice and crispy.
- Check for doneness. You can cut into the chicken to ensure that there is no pink remaining. However, if you want to keep them whole, I recommend using an instant-read thermometer to make sure the internal temperature is 165°F.
- Double the recipe. As long as you spread out the chicken tenders, you can bake them all on one sheet pan at the same time. But you will need to cook them in three or four batches in the air fryer to prevent overcrowding.
Sauces and Dips to Serve with Prosciutto Chicken Tenders
- Creamy Balsamic Dip
- Balsamic Ketchup
- Marinara Sauce
- Balsamic Barbecue Sauce
- Additional Pesto
- Creamy Pesto Dip – this recipe is included in the recipe card below.
Make it a Meal
As I mentioned earlier, while we often have these prosciutto-wrapped chicken tenders for dinner, they also are lovely to add to a selection of appetizers. Here are some serving suggestions.
- As an elegant dinner. Serve to dinner guests with Baked Polenta and Caprese Zoodles Salad in the summer or Balsamic Roasted Mushrooms around the holidays.
- For a comfort food meal. Dinner gets cozy with Parmesan Mashed Potatoes and Creamed Spinach.
- On a party platter. Starters like Spinach Feta Pinwheels and Spinach Artichoke Cheesy Quinoa Bites go well with the same dips recommended above to pair with the chicken.
More chicken tender recipes
Prosciutto-Wrapped Pesto Chicken Tenders
Ingredients
For the Chicken Tenders
- 1-1 1/2 lbs. raw chicken tenderloins or chicken breasts cut into about 8 strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pesto
- 4 oz. thinly sliced prosciutto (1-2 slices per piece of chicken)
- grated parmesan and thinly sliced basil for garnish , if desired
- dips or sauces such as marinara, balsamic barbecue, creamy pesto, or additional pesto , if desired
For the Balsamic Barbecue Sauce
- 6 oz. can of tomato paste
- 3/4 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 Tablespoons molasses
- 2 teaspoons dry mustard
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
For the Creamy Pesto Dip
- 1/2 cup plain Greek yogurt
- 2 Tablespoons prepared pesto
- 1 Tablespoon balsamic vinegar
- pinch salt
Instructions
For the Chicken Tenders
- Preheat the oven to 425°F and lightly coat a baking sheet with cooking spray or olive oil. Or preheat the air fryer to 400°F.
- Place 1-1 1/2 lbs. raw chicken tenderloins in a bowl or shallow dish. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drop 1/4 cup pesto over the chicken and toss it around to coat the chicken thoroughly.
- Wrap each tender in one or two slices of the 4 oz. thinly sliced prosciutto and place on the baking sheet or in the air fryer basket. If air frying, you may need to do it in two batches, depending on the size of the chicken tenders. Do not crowd the basket.
- Bake for 15-20 minutes, flipping after about 8 minutes, or until the prosciutto is crispy and the internal temperature of the chicken is 165°F. Or fry at 400°F for 10 minutes, flipping once.
- Serve as a main dish with grated parmesan and thinly sliced basil for garnish, if desired. Or set on a platter with dips or sauces such as marinara, balsamic barbecue, creamy pesto, or additional pesto as an appetizer.
For the Balsamic Barbecue Sauce
- In a small saucepan, 6 oz. can of tomato paste, 3/4 cup balsamic vinegar, 1/4 cup apple cider vinegar, 1/4 cup water, 2 Tablespoons molasses, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, and 1/8 teaspoon black pepper together. Bring to a simmer over medium-low heat, and simmer for several minutes until thickened.
- Cool and store in the refrigerator.
For the Creamy Pesto Dip
- Combine 1/2 cup plain Greek yogurt, 2 Tablespoons prepared pesto, 1 Tablespoon balsamic vinegar, and pinch saltin a small bowl and stir to combine.
- Store covered in the refrigerator.
Notes
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