Like most aspects of Italian gastronomy, there is more than meets the eye when dealing with Italian hams, known as Prosciutto. While there are two types of Prosciutto (cooked and raw), most non-Italians think of the uncooked, air cured variety known as Prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from the Latin word meaning, 'dried of liquid'. Prosciutto and chicken go great together, especially when sautéed over high heat to make the prosciutto nice and crispy on the outside, while keeping the chicken moist and juicy on the inside. We placed the prosciutto wrapped chicken on a bed of pasta primavera, which is a creamy pasta dish with fresh crispy vegetables.