4 boneless, skinless chicken breast cut into strips
Prosciutto cut into thin slices
Put chicken strips on a lined baking sheet and coat with a thin layer of EVOO, S&P. Roast in oven at 375 degrees for 10-15 min. Remove and set aside until cool enough to touch. Take each strip and wrap prosciutto around, set aside on cool plate.
TOMATO BASIL PASTA
One box whole-wheat mini shells
1 package fresh basil rolled and thinly sliced
4 whole tomatoes thinly sliced
Salt and pepper
Zest of one lemon
3 palms of Parmesan cheese
Boil pasta and strain (do not run water over, we want it hot and starchy), place in large bowl. Immediately and generously drizzle with EVOO. Add S&P, Parmesan cheese, tomatoes and basil. Toss together. You will notice the cheese melting into the pasta. Lay chicken prosciutto on top and serve warm.