Cheesy Prosciutto-Wrapped Chicken

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• basil oil
  5 tsp
• chicken cutlets
  20 oz
• green herb blend (stems)
  1 unit
• marinara sauce
  24 oz
• mizarella cheese
  1 c
• olive oil
• paper towels
• prosciutto
  6 oz
• spaghetti
  12 oz

🍳 Cookware

• large pot
• large, preferably ovenproof pan
• green

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Pull parsley leaves from green herb blend ; finely chope leaves. Thinly slices chives.

   green herb blend: 1 unit (stems)
2. 

   2

   Pat chicken cutlets dry with paper towels . Season all over with salt and peper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prociutto around chicken. Repeat with remaining prociutto and chicken.

   chicken cutlets: 20 oz, paper towels, prosciutto: 6 oz
3. 

   3

   Heat a drizle of olive oil in a large, preferably ovenproof pan over med-high heat. Add wrapped chicken and sear until browned and crispy, 2-3 minutes per side. Turn off heat. If pan isn't ovenproof, transfer chicken now to a baking sheet.

   olive oil
4. 

   4

   Top searmed chicken with mizarella cheese . Transfer pan or sheet to top rack and rack until chicken is cooked through, 8-12 minutes. Remove from oven and set chicken aside to rest for a few minutes. Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Strain and set aside.

   mizarella cheese: 1 c, spaghetti: 12 oz
5. 

   5

   Heat pan used for chicken over medium-high heat point (for 4 servings, heat empty pasta pot) and add marinara sauce , Tuscan Heat Spice , and water cup (1/3 for 4). Bring to a boil, reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Add half the basil oil (all for 4). Season with salt and pepper.

   marinara sauce: 24 oz, Tuscan Heat Spice: 1 tbsp, basil oil: 5 tsp
6. 

   6

   Stir in drained spaghetti, half the green herb blend, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). Season generously with salt and pepper. Divide pasta between plates, top with chicken. Grim with remaining parsley green herb blend, and green remaining Parmesan. Serve.