Baked Mozzarella Wrapped In Prosciutto Recipes

PROSCIUTTO-WRAPPED BAKED CHICKEN

Steps:

• Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
• Heat oven to 450°F.
• Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
• Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
• Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
• Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
• Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you'd like. (Feel free to make your serving as lemony as you'd like!)

PROSCIUTTO-WRAPPED MOZZARELLA

Steps:

• Remove the mozzarella sticks from their wrappers. Place them on a wax-paper-lined platter and freeze for at least four hours and preferably overnight.
• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
• Wrap each cheese stick in a prosciutto slice, as shown in the video below. As you wrap it around, the edges of the prosciutto will stick to each other so that it's fairly neatly wrapped.
• Place the wrapped mozzarella sticks, seam side down, on the prepared baking sheet. Bake them until the cheese just starts to melt, about 5 minutes. Serve hot or at room temperature.

BAKED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 180C/160C fan forced.
• For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
• Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
• Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
• Spoon basil sauce onto serving plates and top with mozzarella parcels.