Prosciutto Chicken with Baslamic & Caramelized Onion Sauce



  • 4 boneless, skinless chicken breast halves (about 4 oz. each)
  • 4 ounces prosciutto (thinly sliced)
  • 2 tablespoons Bertolli® Classico Olive Oil (divided)
  • 2 cloves garlic (chopped)
  • 8 ounces haricots verts (trimmed and blanched*)
  • 1 jar Bertolli Riserva Balsamic Vinegar with Caramelized Onions Sauce
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    1. Wrap chicken in prosciutto. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked, about 8 minutes ; remove and set aside.
    2. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add garlic and cook, stirring, 30 seconds, or until fragrant. Add haricots verts and cook, turning to coat, until heated through, about 2 minutes. Remove and set aside.
    3. AddBertolli® Riserva Balsamic Vinegar with Caramelized Onions Sauce to same skillet and bring to a simmer over medium heat. Spoon Sauce onto plates; top with chicken and serve with haricot verts.
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