Chicken With Prosciutto Spinach Cream Sauce Recipes

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 200 degree Celsius.
• Spread 2 teaspoons mustard over each chicken breast.
• Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
• Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
• Serve with mixed vegetables.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Steps:

• Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
• Cover and cook on LOW for 8 hours.
• Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
• Return the chops to the pot and coat with sauce.

Steps:

• Chicken :.
• Place one slice of prosciutto on top of each chicken breast, and lightly burnish them with a meat mallet to adhere the prosciutto to the chicken.
• Dredge each chicken breast witht he prosciutto in the flour to coat it lightly.
• Dip each floured breast in the beaten egg to coat it thoroughly, then dredge it in the seasoned breadcrumbs to cover completely.
• Melt the butter and olive oil together in a large heavy skillet and cook the breaded chicken breasts until just cooked through, browning on both sides.
• Remove the chicken to a separate dish and keep warm.
• Sauce:.
• Deglaze the skillet with the sherry, and add the sage, salt and pepper. Allow the sherry to cook down some, the sauce should thicken from the flour and breadcrumbs left in the pan.
• Top each chicken breast with a slice of mozzerella cheese, and return them to the skillet to heat again.
• Plate each chicken breast with rice pilaf or a light pasta, and drizzle with the sherry sauce.

Steps:

• Melt butter over medium heat in medium saucepan.
• Add chopped spinach.
• Cook and stir for 5 minutes.
• Add 2 tablespoons whipping cream, Kosher salt, and ground black pepper.
• Cook and stir for 30 seconds or until heated through.
• Serve over baked chicken.

Steps:

• Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
• Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
• Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Steps:

• Preheat oven to 375 degrees.
• Mix softened cream cheese and pesto and set aside.
• Season flour with salt and pepper on sheet of wax paper. Set aside.
• Mix egg and water in bowl. Set aside.
• Pour panko into flat container. Season with thyme or oregano, if desired. Set aside.
• Pound chicken breasts to 1/4 inch thickness. Place prosciutto slice on top of chicken and put about 1.5 T of cream cheese mixture on top. Roll chicken breast and secure ends with toothpicks.
• Dredge chicken in seasoned flour, roll in egg wash, and then cover with panko crumbs. Sprinkle olive oil over to ensure crumbs will brown.
• Place in shallow, greased baking pan and bake 15-20 minutes. Turn oven to broil and broil 3-4 minutes to crisp up and brown the outside.
• Serve.

Steps:

• Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.