Wednesday, August 1, 2018


And here is another of my sheet pan suppers that I have been making.  2nd man loves it so if I can return the pleasure of serving him something wonderful, that's a good thing. 

Chicken breasts, boneless/skinless (we used 2)
2 -3 slices of prosciutto PER breast
2 slices of provolone PER breast
2 tsp Dijon mustard PER breast
1 lb asparagus, trimmed
1/2 lb cherry tomatoes
olive oil, salt and pepper

Chicken breasts seasoned
For us, we just did two. These are two boneless/skinless chicken breasts.  Sprinkle with salt and pepper to taste.  No oil needed at this point.  

Here comes the fun part.  You need about two or three slices of prosciutto, depending on the the size of your breasts.  Besides that sentence not sounding at all like I intended it to, you lay out the prosciutto, overlapping them a bit and then top that with two pieces of provolone cheese, also overlapping.   

Now I missed a photo but take a look at this one.  You take the breasts and coat the top of each one with about 2 tsp of Dijon mustard (you can see one of them like that in the corner of this picture).  Then place one of the breasts, mustard side down, on top of the prosciutto/cheese and wrap it up. Almost like wrapping a package.

You want to tuck the ends of the ham under the breast and place the wrapped chicken package on the sheet pan, seam side down.  

Meanwhile, take some asparagus, we used 1 lb.  Toss with olive oil and salt and pepper to taste.  You can use red pepper flakes if you want a bit of spiciness. I've been known to sprinkle a bit of garlic powder. 

Cherry tomatoes
This is about 1/2 lb of cherry tomatoes, also tossed with olive oil, salt and pepper.  

Sheet pan with chicken and vegetables
Place all on a sheet pan in an even layer and place into a preheated 425 degree oven.  

Sheet pan prosciutto wrapped chicken and vegetables
Roast for 30-40 minutes or until chicken is done.  If the breasts are thick, they might need to cook longer than the vegetables so just keep an eye on it all.  We don't mind if our veggies are nice and roasted.

It's more flavor!
Sheet pan supper
Take out and serve!

Meat and veggies are all done (more or less) at once.  The prosciutto becomes crispy and has infused some flavor into the chicken, the cheese is melted and the vegetables are roasted.  It's a great melding of flavors and looks pretty on the plate to boot!  


  1. YUM. That looks Delicious. Beautiful and colorful dish. You done good 1st Man.
    For my hubby, I would have to add some small red potatoes to please his appetite and a few fresh green beans for me.
    When preparing chicken or any meat; it's always a good idea to use a meat thermometer
    Have a great day and an enjoyable evening.

  2. That looks fantastic. Two foil? Do you make a little sauce from the juice? I use a product called Better than Bouillon. I could see a little spoonful and some cream added.

  3. I am SO making this tonight! Thanks!

  4. OMG. Genius. Gotta go write this down. Love one-pan roasted dinners.

  5. The pics before cooking and the cooked pictures are certainly festive, sort of a Christmas vibe. It looks delicious.

  6. oh my looks delightful please set another place lol enjoy! Lisa@ Sweet Tea N' Salty Air

  7. I made this last night per your recipe. It was a HUGE success!!! Thank you!!


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