Baked Chicken Breast with Prosciutto

Sometimes the one we love throw us a curve ball. No, April's not pregnant.

I'm talking about this:

That is a split breast on the bone, skin on (Sale item at Whole Foods this week). So change of plans.

According to April's mother, the never ending resource for food improvisation, the best way to handle this situation is to season it, stuff it with prosciutto, and stick it in the oven for forty-five minutes. So that's what we did.

Gently separate the skin from the breast with your finger (don't take it off, just create a little pocket) and stuff it with a couple slices of prosciutto. Then sprinkle it with pepper, salt, a little flour, and drizzle a little olive oil on top. A little more olive oil on a baking pan and presto, you now just have to wait for 30-45 minutes are so. Check it often--you'll know its done when you can stick it with a knife and the juices run clear and not bloody.

We threw it on top of  leftover pasta and marinara. Not bad hit for a curve ball...