Chicken Breast with Prosciutto Crudo

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the Roman pot in water for roughly 15 minutes (required for clay cookware).
Wash and dry the chicken breasts and remove any fat and tendons.
Pour the Marsala into a deep plate, add the chicken breasts, cover with cling film, and refrigerate for 1 hour.
Remove the chicken breasts from the marinade, drain well, and reserve the marinade.
Melt the butter over medium heat.
Salt each chicken breast and press 2 sage leaves onto each breast. Brush all sides with melted butter.
Wrap 2 slices of ham around each chicken breast and brush all sides with butter again.
Place the wrapped chicken breasts in the drained Roman pot, drizzle with the reserved Marsala, and cover the pot.
Place in a cold oven and braise at 210°C (410°F) for 60 minutes without opening the pot.
Open the Roman pot at the table to release the aromatic steam before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.