Prosciuttochicken Breastseggplant Panzanellaraisinvinaigrette Recipes

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH PROSCIUTTO AND SAGE

Steps:

• In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

PAELLA WITH PROSCIUTTO-CHICKEN PATTY

Steps:

• In a large bowl, combine the chicken, Manchego, prosciutto, panko, 1/2 tablespoon smoked paprika and salt and pepper to taste. Mix well. Form 12 small, slightly-flattened meatballs.
• Sprinkle the shrimp with the remaining 1/2 tablespoon smoked paprika and some salt and pepper to taste. Set aside.
• Cook the bacon in a large skillet, turning occasionally, until crispy. Remove the bacon from the skillet and reserve the rendered fat. Let the bacon cool completely, then crumble.
• In a saucepan, combine the stock and achiote and heat until steeped. Meanwhile, in a large Dutch oven, heat 3 tablespoons olive oil, then add the onion and green and red peppers and cook until translucent, about 4 minutes. Add the minced garlic and rice and cook, 5 minutes.
• Add 4 cups of the stock to the rice and bring to a boil. Cook, uncovered, 5 minutes. Reduce the heat to low and cover. Cook until the rice is tender, but not dry, 20 to 25 minutes. (Add additional stock if necessary.) Set aside.
• In the skillet with the rendered bacon fat, cook the shrimp with the whole clove of garlic over medium-high heat until cooked through, about 2 minutes per side. Mix the shrimp into the rice and set aside.
• Cook the patties in the remaining 2 tablespoons olive oil over medium-high heat until lightly golden on the outside and opaque on the inside, turning once, about 2 minutes per side.
• Place some rice in center of each of 4 plates. Top each with 3 patties, then some crumbled bacon and chopped pimento. Garnish with a lime wedge.

SHEET PAN EGGPLANT PANZANELLA FOR TWO

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the bread, eggplant, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet until evenly coated. Bake until the bread is golden brown and crispy and the vegetables are softened and caramelized, 18 to 20 minutes.
• Meanwhile, add the onions, 3 tablespoons of the vinegar, 1 teaspoon of the sugar and 1/4 teaspoon salt to a small bowl and let sit until the onions are softened and just slightly pickled, about 15 minutes. Drain and set aside.
• Whisk together the capers, Dijon, garlic, remaining 2 tablespoons vinegar and remaining 1 teaspoon sugar in a medium bowl until incorporated. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Fold in the chickpeas.
• Transfer the bread, eggplant, red peppers and onions to the bowl with the chickpeas and fold until evenly coated. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.

CHICKEN BREASTS WITH PROSCIUTTO AND SAGE

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.

CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE

Steps:

• With a mallet, gently pound each chicken breast between waxed paper.
• The breasts should be one inch thick.
• Preheat oven to 350 degrees.
• Place one slice of proscuitto on top of each chicken breast.
• With the back of your knife, tap the proscuitto lightly on the chicken breast.
• This will make the proscuitto adhere to the chicken.
• Preheat your 9" skillet with the oil until it becomes hot, not smokey.
• Turn heat to medium/high.
• Lay each piece of chicken, proscuitto side down, into the oiled pan.
• Turn the heat down to medium.
• Let it be.
• Moving the chicken around will cause it to become tough.
• Cook for 3- 4 minutes or until golden brown on one side.
• Gently turn the chicken pieces over and continue to cook.
• While the chicken is browning, add the tomato sauce to the pan.
• Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
• Sprinkle the flour into the tomato sauce.
• The sauce will begin to thicken.
• Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
• Place the skillet into the preheated oven and cook for another 15 minutes.
• Remove from oven, plate and serve with pasta, rice or lentils.
• Serve with crusty Italian bread.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

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.

PROSCIUTTO/CHICKEN BREASTS/EGGPLANT PANZANELLA/RAISINVINAIGRETTE

Steps:

• RAISIN-PINE NUT VINAIGRETTE:.
• Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
• Heat 1 tablespoon oil in small skillet over medium heat.
• Add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes.
• Transfer to medium bowl; mix in raisins and vinegar.
• Add 1/2 cup oil; whisk until well blended.
• Season with salt and pepper.
• *DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Whisk pine nuts into vinaigrette just before serving.
• CHICKEN:.
• Place chicken breasts on work surface.
• Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
• Insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
• Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
• Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
• **DO AHEAD Can be made 6 hours ahead. Cover and chill.
• EGGPLANT PANZANELLA:.
• Preheat oven to 350°F
• Toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
• Spread eggplant slices in single layer on rimmed baking sheet.
• Bake until eggplant slices are tender but still intact, 35 to 40 minutes.
• Transfer to large bowl.
• *** DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
• Add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
• Let stand while preparing bread and chicken.
• Preheat oven to 350°F
• Cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
• Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
• Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. Let stand while preparing chicken.
• Increase oven temperature to 375°F.
• Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
• Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
• Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts.
• Transfer chicken to cutting board; let rest 5 minutes.
• Thinly slice chicken breasts crosswise.
• Fan 1 chicken breast on each of 6 plates.
• Place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
• E N J O Y!