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• 1.5-2 lbs chicken tenderloins (about 8–10 pieces)
• 1/4lb Prosciutto di Parma
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• Salt, black pepper, dried oregano, granulated garlic, and pinch of red pepper (chicken seasonings)
• 1 container La Bella Romana cream of mushroom soup
• 1/2 cup freshly grated Pecorino Romano cheese
1. Prep & Pre-heat
o Preheat your oven to 450°F (190°C).
o Clean chicken tenderloins (get any remaining membrane off). Slice a shallow pocket horizontally along the side of each tenderloin (or slice almost in half butterfly-style). Lightly season inside with the salt, black pepper, garlic powder, oregano and red pepper flakes.
o Tuck a small piece/fold of Prosciutto di Parma inside the pocket, then wrap another slice tightly around the outside of each tenderloin to secure it closed.
2. Sear the Chicken
o Heat olive oil and butter in a large oven-safe skillet (like cast iron) over medium-high heat.
o Add the stuffed tenderloins and sear for 1 to 2 minutes per side until the chicken starts to get some color. Then transfer to an oven safe baking dish
3. Mix the Sauce
o In the same pan you seared your chicken, add the container of Cream of Mushroom Soup. Add Pecorino right in and let simmer for a few minutes until everything is incorporated.
o Pour over chicken
4. Top & Bake
o Bake for 10 to 15 minutes (until the internal temperature of the chicken reaches 165°F and the sauce is hot and bubbling).
5. Garnish & Serve
o Remove from the oven, let rest for 3–5 minutes, garnish with Pecorino