Prosciutto-Wrapped Chicken Tenders


  • 3 large boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 cups panko breadcrumbs
  • 1/2 cup baby spinach leaves
  • 1 cup basil leaves, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmigiano Reggiano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 large eggs, beaten
  • 1/2 pounds prosciutto, sliced thinly
  • 1/2 cup canola oil
  • Kosher salt


  1. Line a rimmed baking pan with paper towels and a cooling rack.
  2. Add the panko, spinach, basil, garlic powder, salt and lemon zest to the bowl of a small food processor and pulse until well combined. Place the mixture in a shallow dish.
  3. In a second shallow bowl, combine the flour, Parmigiano Reggiano, salt and black pepper.
  4. Place the beaten eggs into a third bowl.
  5. Wrap each piece of chicken in one piece of prosciutto, tucking any loose ends underneath.
  6. Dredge the chicken in the flour and cheese mixture, followed by the egg and finally the green panko mixture, making sure to press firmly to coat.
  7. Heat 1/4 cup oil in a large rimmed skillet over medium-high heat.
  8. Working in batches, cook the chicken until golden brown, about 5 minutes, or until a thermometer reads 165°F.
  9. Drain the cooked chicken on the cooling rack, and repeat with the remaining chicken.
  10. Drizzle with balsamic reduction or dip in homemade marinara sauce.