Prosciutto Chicken Bake

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Recipe by Naomi Sherman


Net Carbs







Do you want a tasty and filling family dinner that isn’t loaded with creamy sauces and unnecessary fillers?

This luxe tasting bake can be done either in a large casserole or as a tray bake.
If you bake it on a tray, cover it with foil while it cooks.

The chicken is fall-off-the-bone tender and full of flavour which is perfectly set off by the salty crispiness of the prosciutto.

The combination of vegetables creates a lovely light, but packed with flavour, sauce to be spooned over your final dish.

Serve the chicken on a bed of Creamy Cauliflower Mash.

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  • 6 chicken marylands

  • 100 grams of prosciutto

  • 200 grams of mushrooms

  • 2 leeks, pale green and white parts

  • 2 stalks of celery

  • 2 tablespoons of olive oil

  • 1 cup of chicken stock

  • fresh thyme sprigs

  • salt and pepper, to taste


  • Pre-heat your oven to 200 C
  • Take each chicken maryland and wrap a slice of prosciutto around it.
  • Sit the chicken to one side while you prep your vegetables.
  • Heat the olive oil in a heavy based casserole and saute the mushrooms until they brown.
  • Remove from the heat and add sliced leeks and diced celery.
  • Arrange the chicken pieces over the top and tuck thyme sprigs among the pieces.
  • Pour the chicken stock in and bake for 45 minutes, covered.
  • Season to taste.
  • Serve over Creamy Cauliflower Mash with spoonfuls of sauce drizzled over the top.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories597
  • % Daily Value *
  • Total Fat 35g 54%
    • Total Carbohydrate 5.4g 2%
      • Protein 60.7g 122%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.