Chicken Tenderloins with Basil and Prosciutto

This post is dedicated to my muses, Shannon and Kristi…

Anything you wrap in a pork product is bound to be good.

Right?

Right.

Now that we have that little bit of my worldview out on the table, let’s proceed with a recipe I made last night. Originally, it wasn’t chicken tenderloins wrapped in basil and Prosciutto. Originally, it was breasts of chicken wrapped in sage and Serrano. But when I made it in its original incarnation, my daughter turned her nose up at it, so I went for something with a sweeter taste.

Enter basil and Prosciutto.

Talk about a super-easy recipe.

Here’s what you need:

1 lb of chicken tenderloins

salt, dried basil (or fresh if you so desire; I had dried on hand) and freshly-ground black pepper to taste

finely-sliced Prosciutto

4 tablespoons olive oil

Here’s what you do:

1. Preheat the oven to 350 degrees.
2. Season each tenderloin with salt, pepper and basil.
3. Wrap one piece of Prosciutto around each tenderloin, so that the seam is on the bottom.
4. Arrange the chicken in a baking dish coated with olive oil, then bake for 20 minutes or until the juices run clear. Then serve. I served mine last night with cous cous and a chopped salad.

Here it is.