*To cook prosciutto: you can cook prosciutto in a skillet, as you would bacon, until crisp. Or you can bake it on a parchment-lined baking sheet at 400℉ until crisp, about 10 minutes, give or take a few depending on how thinly the prosciutto is sliced. (Shortcut: I recently draped the prosciutto over the asparagus while roasting at 425℉ and it worked well. If you do this check early and be prepared to remove it early if cut paper thin－or to give it a few extra minutes beyond the asparagus if the asparagus is pencil thin.) Prosciutto also grills to crisp perfection in a flash. Cooked prosciutto will keep for several weeks in an airtight container in the fridge. To re-crisp, gently heat in a skillet for a few minutes over medium heat or in a 325-350℉ oven.
*When opting for bacon, I often add the strips to the side of the baking sheet when roasting the chicken according to the method below. The timing is close, but it’s easy to remove the chicken and give the bacon an extra minute or two, or vice-versa, depending on size of the breasts and desired level of crispness for the bacon.