CHICKEN-PROSCIUTTO BUNDLES
Steps:
- 1. Preheat oven to 375 degrees F. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
- 2. Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.
- 3. Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 minutes or until done (internal temp 170 degrees F).
- Serving Suggestion: Serve with pasta primavera and freshly grated Parmesan cheese.
CHICKEN WITH PROSCIUTTO AND SAGE
Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.
Provided by Florence Fabricant
Categories dinner, poultry, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.
- While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.
- Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 860 milligrams, Sugar 3 grams, TransFat 0 grams
PROSCIUTTO-WRAPPED CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
- Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
- Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
- Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams
PROSCIUTTO BUNDLES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 5m
Yield 25 bundles
Number Of Ingredients 3
Steps:
- Cut each slice of prosciutto into 2 to 3 strips. Slice each fig in half, and spread a teaspoon of goat cheese onto the cut half of each of the figs.
- Place the piece of fig cheese side down onto the center of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel.
- Place the fig parcels onto a clean plate and serve.
CHICKEN-PROSCIUTTO BUNDLES
In the mood for easy Italian? Turn up the flavor with this recipe for chicken breast fillets stuffed with mozzarella and basil then wrapped in prosciutto.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
- Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.
- Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 minutes or until done (internal temp 170 degrees F).
Nutrition Facts : Calories 317.8 calories, Carbohydrate 1.9 g, Cholesterol 103.2 mg, Fat 18.5 g, Fiber 0.1 g, Protein 36.4 g, SaturatedFat 7.3 g, Sodium 1105.4 mg, Sugar 0.3 g
CHICKEN-PROSCIUTTO BUNDLES
I cut this recipe from Taste of Home magazine. This sounds wonderful and I plan to make it soon, will update then!! I cut the recipe in half, but could easily be doubled or tripled.
Provided by diner524
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-in.-deep pocket lengthwise in each breast. Stuff each pocket with one slice of mozzarella cheese and two basil leaves. Sprinkle chicken with salt and pepper; wrap two slices prosciutto around each chicken breast. Heat oil in a large ovenproof skillet. Add chicken and cook over medium-high heat until browned, about 3 minutes each side. Transfer chicken in skillet to oven; bake at 350 degrees for 12-15 minutes or until juices run clear.
Nutrition Facts : Calories 251.3, Fat 12.9, SaturatedFat 4.9, Cholesterol 98.3, Sodium 318.2, Carbohydrate 0.7, Sugar 0.3, Protein 31.5
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