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Prosciutto & Basil Wrapped Chicken Over Greens

These prosciutto wrapped chicken bundles are really quite simple to prepare and not as difficult as they may first seem. Combining dark chicken thighs with fresh basil and the salty, smokey prosciutto leads to a dish that is flavorful inside and out. Pan juices are used to make a tasty vinaigrette for the greens. The recipe is versatile and you can substitute herbs and cheese of your choice.
Serves: 4
Prep Time: 20 min
Cook Time: 30 min


2 tbsp mayonnaise
1 tbsp Dijon mustard
8 slices prosciutto (8 x 10 g slices)
8 large basil leaves, fresh
4 each chicken thighs, boneless, skinless
8 tbsp cheddar cheese, shredded
2 tbsp lemon juice, freshly squeezed
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp honey
8 cups salad greens, baby mix
4 sprigs basil, fresh, leaves (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°’C).

  2. Mix the mayonnaise with Dijon mustard in a small bowl. Use a kitchen brush to paint all sides of chicken thighs with the mixture. Place on plate and set aside.

  3. Lay two slices of prosciutto down in front of you in a cross fashion. Place a fresh, large basil leaf in centre of cross and top with a chicken thigh. Place another basil leaf on top of the chicken. Paint the exposed pieces of prosciutto with the Dijon mayonnaise mixture. Sprinkle 1 Tbsp (15 ml) shredded cheese on top of basil. Wrap into bundles by closing strips of prosciutto all around and making the bundle as smooth as possible. Place, seam side down in a baking dish which has been sprayed with vegetable oil cooking spray.

  4. Bake chicken 25-30 minutes and until thermometer registers 165°F (74°C).

  5. Meanwhile, mix fresh lemon juice, balsamic vinegar, olive oil and honey and set aside.

  6. Remove chicken from oven and allow to cool 5 minutes. Remove chicken from pan and set aside. Pour dressing into the baking dish and use a whisk to stir and scrape up pan juices and brown bits.

  7. Place salad greens in a large bowl. Toss with dressing.

  8. To serve, carefully slice chicken bundles into four pieces. Use a sharp knife. Arrange salad greens on four plates, top with sliced prosciutto wrapped chicken and garnish with a sprig of fresh basil (optional garnish).

Helpful Tip

If you run short on the mayonnaise and Dijon mix up a bit more.

Play around as it wouldn’t be hard to make appetizer size skewers on smaller picks.

Prosciutto is a boneless, dry cured ham originating in Italy.

Nutrition Info

Per 240 g serving Amount
Protein22 g
Fat22 g
Saturated Fat6 g
Carbohydrate13 g
Fibre3 g
Sugar8 g
Cholesterol80 mg
Sodium800 mg
Per 240 g serving % Daily Value
Vitamin A80
Vitamin C10
Vitamin B614
Vitamin B1217