Prosciutto-Wrapped Chicken with Feta and Asparagus

Pro tips

• Pat chicken tenders dry before assembly to help the prosciutto adhere and crisp evenly during baking.
• Wrap each tender tightly with prosciutto to seal in moisture and create a protective crispy exterior.
• Trim asparagus spears to roughly the same length as your chicken tenders for even cooking and easier wrapping.
• Brush the assembled bundles lightly with olive oil before baking to enhance prosciutto crispness and browning.

Substitutions

• Prosciutto → pancetta or thin-sliced ham (slightly less delicate flavor)
• Feta → goat cheese or cream cheese (easier to keep in place during wrapping)
• Asparagus → green beans or thin zucchini strips (similar cooking time)
• Olive oil → butter (adds richness, may brown faster — watch carefully)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 8-10 minutes until warmed through.

Can I prepare this dish ahead of time?

Yes, assemble the wrapped chicken tenders up to 4 hours ahead, cover with plastic wrap, refrigerate, then bake when ready. Add 2-3 minutes to baking time if chilled.

How do I know when the chicken is cooked through?

Bake until the prosciutto is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.

Can I use chicken breasts instead of tenders?

Yes, pound boneless, skinless chicken breasts to ½-inch thickness before wrapping. Baking time may increase by 5-8 minutes depending on thickness.

What if I don't have block feta?

Crumbled feta works but may fall out during wrapping; try using fresh goat cheese or cream cheese as a more stable alternative.

Can I use a different vegetable with the asparagus?

Green beans, thin zucchini strips, or roasted red peppers work well as substitutes.