Staying on my prosciutto hype this month is a crowd-pleasing dish you can easily whip up for a crowd when you are tired of the usual holiday fare or strapped on time but have lots of hungry mouths to feed!

Okay, I am keeping the rambling  short and sweet for this quick entree that is both a simple weeknight dinner for one and an impressive main for an audience.

I made this one not too long ago while on a weekend getaway with another couple friend of ours. We rented a cabin in the mountains with the plan to just hang out, explore, hike, play games, and cook each other great meals! This was a no brainer for me to make as our designated dinner. It has protein, greens, and FLAVOR. Plus it’s a one-sheet pan dish. Win amiright? Just double or triple amount of chicken and prosciutto!

Level up your baked chicken game with a few basic ingredients — my beloved prosciutto, pepper jack cheese, grainy dijon mustard, and arugula!

INGREDIENTS

1 lb. chicken breast

4-6 slices prosciutto

1/4 cup grainy dijon mustard

3-4 slices pepper jack cheese

arugula

salt & pepper

Serving Size: 2

INSTRUCTIONS

• Preheat the oven to 425F.
• Clean and cut the chicken breast into thirds.
• Rub with salt and pepper.
• Using a fork or brush, spread a thin layer of mustard on top of the raw chicken.
• Then layer a slice of pepper jack on top, then the prosciutto.
• Place chicken on a parchment paper lined baking sheet.
• Bake for 18 mins. (Option to throw on the broiler for an additional 2 minutes for extra crispy prosciutto).
• Top with arugula. Enjoy!