Chicken Breast With Prosciutto And Quince Paste Recipes

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO

Steps:

• Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
• Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
• Place in a shallow butter baking dish.
• Place a slice of prosciutto over each, then a slice of cheese.
• Sprinkle with Parmesan cheese.
• Dot with the remaining butter.
• Pour in chicken stock.
• Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.

CHICKEN BREAST WITH PROSCIUTTO AND QUINCE PASTE

Steps:

• Preheat oven to 475f.
• Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
• Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
• Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt.
• Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
• Bake for 20 minutes or until the chicken is cooked through.