Prosciutto Wrapped Branzino With Fennel Chile And Herbs Recipes

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TANGERINE AND HERB BRANZINO



Tangerine and Herb Branzino image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

Nonstick cooking spray
Two 1 1/4-pound branzino, gutted and scaled (see Cook's Note)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tangerines or 2 small oranges
4 sprigs fresh oregano, plus 1/2 teaspoon chopped
4 sprigs fresh rosemary
1/4 cup plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon Dijon mustard

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



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

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

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

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



Prosciutto-Wrapped Stuffed Chicken With Herbed Ricotta image

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

1/2 cup ricotta cheese
salt, to taste
pepper, to taste
3 tablespoons parmigiano-reggiano cheese, grated
1 garlic clove, finely chopped
1 tablespoon flat leaf parsley, chopped
2 -3 small sage leaves, chopped
1 small sprigs rosemary, chopped
4 small chicken breasts, skinless, boneless
1 -2 teaspoon olive oil
4 slices prosciutto, di parma (thin sliced)
chicken stock
1/2 lemon, juice of
1 tablespoon butter

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



Prosciutto-Wrapped Chicken with Fennel image

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

1 whole chicken (3 1/2 to 4 pounds)
Salt and pepper
1 large firm apple, such as Fuji, cored and cut into 8 wedges
1 bulb fennel (about 1 pound), trimmed and cut into 1/2-inch wedges
1 bunch leeks (about 3), white and light-green parts, cut crosswise into 1/2-inch slices, cleaned
2 tablespoons plus 1 teaspoon olive oil
1/4 pound thinly sliced prosciutto
10 to 15 fresh sage leaves

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



Prosciutto-Wrapped Chicken With Garlic and Herb Cream Cheese image

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

4 ounces cream cheese, softened
1 teaspoon garlic, minced
1 teaspoon dry basil leaves
1/8 teaspoon pepper
12 chicken tenders
salt and pepper (optional)
6 prosciutto ham slices (more depending on size)
1 tablespoon butter

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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Top Asked Questions

How to cook branzino pasta?
For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds.
What do you put on branzino cheese?
Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds. Sprinkle inside and out with salt and pepper. Shingle three or four slices of prosciutto on a work surface.
What is the best way to cook fennel slaw?
For the fennel slaw: In a large bowl, combine the fennel, blood oranges, red onions, olives, chile flakes, oregano, parsley and fennel pollen. Season with salt and pepper, drizzle with olive oil and toss well. For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

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