Thanks to Prosciutto di Parma for sending me a promotional item for creating this recipe. All opinions are 100% our own.
I was first introduced to Prosciutto di Parma at the Eat Write Retreat Conference this summer. Who knew there were so many differences in a cured ham. What I took from this conference was mainly to look for the Parma Crown next time you buy Prosciutto di Parma. It will ensure you are getting what you pay for, which is about $25 a lb. You will find a difference in quality as well as knowing your Prosciutto di Parma is 100% natural: no additives, just sea salt, air and time. Time like since 100 BC when Italians first stared to cure ham.
There are many ways to enjoy Prosciutto di Parma but first here are some tips to be sure you are getting the best quality!
- If purchasing from the deli, ask to see the ham and look for the 5 pointed crown. The store may have Prosciutto listed on their board but it may not be authentic.
- Here is packaging from a package of pre-sliced Prosciutto di Parma.
- Be sure it is cut thinly enough that you can see the light thru it. If you get it from the deli section, be sure and have the deli attendant slice a piece and show you before they slice the amount you require.
- Know the best way to eat it… just by itself and using this technique below. You can see the light thru this piece.
I know you are probably waiting for the recipe right. I will be honest, I was not sure what to expect when I was making this recipe. Chicken wrapped in Prosciutto di Parma then skewered with Italian bread. My family is always ready to try something new and it sounded easy enough I went ahead and created 6 skewers for dinner.
Simply cut each chicken breast into 6 pieces. (My chicken breasts were on the smaller side). Wrap each piece with a half of piece of Prosciutto di Parma.
Skewer bread pieces and chicken pieces, starting and ending with the bread.
Before grilling, brush a generous amount of olive oil onto the skewers being sure to cover all the pieces. (Spray the grill with non-cooking spray too)
Grill until done, mine took about 4 minutes per side as my chicken pieces were small.
What I learned after I made this: make more than one skewer per family member. This dish was well received and I would consider it for a dinner party. This combination would also make a fun appetizer in a smaller portion. I also wrapped a few remaining whole chicken breasts with some of the Prosciutto di Parma in case these didn’t turn out.
What a unique flavor and the crunchniess of the grilled bread with the saltiness of the juicy chicken really made an amazing combination in your mouth.
The chicken breasts alone were amazing and would be great on top of a chopped Italian salad.
- 4 skinless, boneless chicken breast halves
- 12 thin slices Prosciutto Di Parma
- 1 loaf Italian Bread, cut into 1 inch cubes
- Extra Virgin Olive Oil for brushing
- Cut each chicken breast into 6 pieces
- Wrap Half a piece of Prosciutto Di Parmaaround each piece of chicken
- Skewer chicken and bread cubes alternatively beginning and ending with bread Brush Liberally with EVOO
- Grill or broil until chicken is firm to the touch.
Have you ever tasted Prosciutto di Parma? If so, how was it served?