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 WRAPPED CHICKEN
This is an easy dish that is quick to prepare ahead and looks really impressive. A great meal to serve to guests too, just increase the quantities as you need to. Goes well with roast garlic potatoes and grilled zucchini and red peppers.
Provided by dale7793
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 275.7, Fat 6.5, SaturatedFat 1.4, Cholesterol 151, Sodium 387.3, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 50.5
CHICKEN WRAPPED IN LEEKS AND PROSCIUTTO
Make and share this Chicken Wrapped in Leeks and Prosciutto recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the oven to 350°F Wrap each chicken breast with a slice of prosciutto.
- Cut the leeks in half from top to tail, straight down the centre and separate the layers into ribbon like pieces.
- Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until golden. It doesn't need to cook through - you just want to seal the outside. Remove the chicken and set aside.
- Add the wine and broth to the pan and poach the leeks until soft but not falling apart.
- Allow them to cool slightly, and then wrap the strips of leek around the chicken.
- Return the chicken to the pan, place in the oven and cook for 20 minutes.
- Serve immediately with extra leeks on the side.
Nutrition Facts : Calories 452.9, Fat 23.9, SaturatedFat 5.3, Cholesterol 92.8, Sodium 120.2, Carbohydrate 19.9, Fiber 2.4, Sugar 5.6, Protein 32.3
PROSCIUTTO-WRAPPED CHICKEN WITH FENNEL
Flattening a whole chicken (a technique called spatchcocking) helps to put this roasted chicken dinner on the table in a hour, while wrapping the bird in salty prosciutto imparts irresistible flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Remove backbone from chicken. Flip chicken breast side up. Press firmly on the breastbone to flatten. Season both sides with salt and pepper.
- Place chicken on a rimmed baking sheet. Toss together apple, fennel, leeks, and 2 tablespoons oil. Season with salt and pepper. Scatter around chicken. Cover chicken with prosciutto, overlapping slices and tucking edges underneath. Toss sage leaves with remaining 1 teaspoon oil and scatter on top. Roast until prosciutto is crisp, chicken is cooked through (an instant-read thermometer registers 165 degrees), and vegetables are tender and golden, 30 to 40 minutes. Loosely tent chicken with foil, and let rest 10 minutes before cutting into pieces.
Nutrition Facts : Calories 572 g, Fat 31 g, Fiber 6 g, Protein 51 g, SaturatedFat 8 g
PROSCIUTTO-WRAPPED CHICKEN & LEEK TERRINE
Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 2h
Number Of Ingredients 12
Steps:
- Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
- Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
- Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even - don't worry about any gaps - then pour over a little more stock.
- Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
- Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
- Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
- Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.
Nutrition Facts : Calories 322 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 1.09 milligram of sodium
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.
Provided by stefychefy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
- With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
- Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g
PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE
This is one of those easy yet impressive meals!
Provided by Jeanette
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
- Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
- Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 13.9 g, Cholesterol 114.4 mg, Fat 24 g, Fiber 1.6 g, Protein 34 g, SaturatedFat 11.4 g, Sodium 567.3 mg, Sugar 9.3 g
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