TANGERINE AND HERB BRANZINO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
- Use paper towels to pat the whole fish dry. Score the skin of each branzino by making two shallow cuts on a slight diagonal on each side of the fish. Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Slice 1 tangerine crosswise into 8 rounds (discard any seeds). Halve and squeeze the other tangerine to get 1/4 cup juice.
- Stuff the cavity of each branzino with the sliced tangerine, oregano sprigs and rosemary sprigs. Close the belly slightly around the filling and tie loosely with a piece of butcher's string to help hold the filling inside.
- Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Working one at a time, place the fish in the pan and allow it to sear for 3 minutes, pressing down gently to ensure even browning and crispness. Reduce the heat to medium and cook until the first side is golden-brown and crisp, 1 to 2 minutes longer, then flip the fish and repeat on the other side until the fish is golden-brown and crisp, about 4 minutes.
- Transfer the fish to the prepared baking sheet. Add 1 tablespoon olive oil to the pan and repeat with the other fish. Place the baking sheet in the oven and cook until the fish are cooked through and the flesh is flaky, about 8 minutes. Remove the fish from the oven and untie and discard the string. Let the fish to rest for 4 minutes.
- While the fish rests, in a small bowl whisk together the Dijon mustard, chopped oregano, tangerine juice, 1/4 teaspoon salt and 4 teaspoons olive oil. While the fish is still warm, drizzle the vinaigrette over the fish and serve.
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 STUFFED CHICKEN WITH HERBED RICOTTA
This recipe is from Rachel Ray. Her recipe uses fresh parsley, basil and thyme. She also uses wine to deglaze the pan. I have made adjustments to the recipe based on what I used. Feel free to adjust herbs to your liking and if you cook with wine, it can be used in place of the chicken stock. Be creative.
Provided by PaulaG
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
- Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
- Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
- Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
- This is delicious served with oven roasted asparagus and makes and elegant but simple meal.
Nutrition Facts : Calories 357.4, Fat 22.5, SaturatedFat 9, Cholesterol 118.8, Sodium 206.9, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 35.3
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 WITH GARLIC AND HERB CREAM CHEESE
Make and share this Prosciutto-Wrapped Chicken With Garlic and Herb Cream Cheese recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, stir together cream cheese, garlic, basil leaves and pepper.
- Place chicken tenders on a sheet of waxed paper. Spoon 1/6th of cheese filling evenly onto the center of chicken tender. Top with a second chicken tender. (Note: The original recipe didn't call for salt, but at this point you can season with salt and pepper.) Wrap a slice of prosciutto ham around the filled chicken. Repeat this to make a total of 6 stuffed chicken tenders.
- In large nonstick skillet, melt butter over medium heat until foamy. Add chicken and cook 3 minutes, turn, reduce heat to low and cover. Cook 8 minutes or until chicken is no longer pink inside.
- Tip: Toss hot cooked noodles in the buttery pan juices left in the skillet. Add a little chopped parsley for a great side dish.
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