Prosciutto-Wrapped Chicken with Tomato-Basil Salad

The finished dish makes me look like a more sophisticated cook than I am. Like other reviewers, I found the shallot grating a pain. After trying that for a little while, I just minced the heck out of the rest and then mashed it a little with the back of a spoon, but that does not create the same texture you get from grating. When I went by the recommended cooking time, the chicken got a bit overcooked -- my bad. I'll watch the internal temp more closely next time.

Wow.  I'll be making that chicken again and again as it was moist and delicious! I hate grating anything so I used my favorite chopper to get the shallots to a pulp.  We were hungry for a caprese salad so I skipped the olive oil on the heirloom tomatoes and added mozzarella and balsamic vinegar instead.  It was so good!

Great recipe! I didn't make the tomatoes and forgot about the basil. Still amazing. Grating the shallots didn't work. Next time I'll use the food processor

Just made this last night.  Grating the shallots was the trickiest part - there must be a better way.  But otherwise it was a good dish. I used boneless skinless chicken thighs, and it was very moist. Instead of heating up the kitchen, I cooked them on the bbq, in a small pan set on a pizza stone so it would not burn on the bottom.  Tomato salad was also a good complement, but needed a small drizzle of balsamic.  I will make this again.