Preheat oven to 400 degrees
Cut each chicken breast into 2 thin cutlets; lay the chicken breast flat on a cutting board, place on hand flat on top of it, and gently press down. Then run the knife straight through the middle horizontally. Be careful not to cut your fingers. Cut each cutlet into two tenders- you should have 16 tenders total
In a large bowl, combine the mayo, thyme, salt, and pepper. Add the chicken tenders and toss to coat. Make sure that each tender is well coated.
Tear each slice of prosciutto in half lengthwise: they should come apart quite easily. Wrap one long strip of prosciutto around one tender, starting at one end and working your way to the bottom. It doesn't have to be completely covered. Lay the tender on the sheet pan and repeat with the rest of the tenders and prosciutto.
Bake for 25 minutes. Remove from the oven and let rest for 5 minutes before serving.
Ingredients
Directions
Preheat oven to 400 degrees
Cut each chicken breast into 2 thin cutlets; lay the chicken breast flat on a cutting board, place on hand flat on top of it, and gently press down. Then run the knife straight through the middle horizontally. Be careful not to cut your fingers. Cut each cutlet into two tenders- you should have 16 tenders total
In a large bowl, combine the mayo, thyme, salt, and pepper. Add the chicken tenders and toss to coat. Make sure that each tender is well coated.
Tear each slice of prosciutto in half lengthwise: they should come apart quite easily. Wrap one long strip of prosciutto around one tender, starting at one end and working your way to the bottom. It doesn't have to be completely covered. Lay the tender on the sheet pan and repeat with the rest of the tenders and prosciutto.
Bake for 25 minutes. Remove from the oven and let rest for 5 minutes before serving.