Prosciutto-Wrapped Chicken with Tomato-Basil Salad
This summery riff on saltimbocca is simplicity itself, with big flavor hits provided by prosciutto and heirloom tomatoes. Fragrant shallots, grated to a pulp, serve as a marinade for the chicken, yielding delicious results. Summer tomatoes have a beefiness and richness unlike those harvested any other time of year. They stand up well to robust chicken thighs and salty prosciutto. You can also try this recipe using a standard white fish such as cod or halibut and adjust the cooking time depending on the choice of protein.