Basil And Prosciutto Chicken Food

BASIL AND PROSCIUTTO CHICKEN

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.

GRILLED CHICKEN INVOLTINI WITH PROSCIUTTO AND BASIL

Steps:

• Prepare the grill for direct cooking over medium heat.
• Lay out about 12 inches of plastic wrap on a cutting board. Place the chicken on one side of the plastic wrap and fold the remaining plastic over the chicken, leaving about two inches from the folded edge. This will allow the chicken to spread out as it gets thinner.
• Gently pound the chicken with the flat side of a tenderizer or bottom of a heavy pan until the chicken breast is about ¼ of an inch thick and almost doubles in size. Don't pound too hard or the chicken might break.
• Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Place the chicken on a smooth work surface.
• Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and cover with basil leaves.
• Carefully roll up the chicken, keeping it tight. Tie two pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with olive oil.
• Brush the cooking grates clean. Grill the chicken over direct medium heat with the lid closed as much as possible until golden on all sides, about 12-14 minutes, turning a quarter turn every 3 minutes.
• Remove the browned chicken from the grill and let rest for 3 to 5 minutes.
• Warm the marinara sauce in a small saucepan over medium-high heat.
• Remove the twine from the chicken rolls, cut into slices, and serve on a warm pool of marinara sauce. Garnish with torn pieces of basil.
• Serve with Red Potatoes and Peppers (Optional)

PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

GRILLED PROSCIUTTO-WRAPPED CHICKEN STUFFED WITH FRESH MOZZARELLA & BASIL

Steps:

• Prepare a medium charcoal fire or light a gas grill to medium high.Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil. Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165°F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

PROSCIUTTO WRAPPED CHICKEN WITH MOZZARELLA AND BASIL

Steps:

• Preheat oven to 180°C
• Slice each chicken breast lengthways, then place between 2 pieces of baking paper and flatten breast slightly with a mallet or rolling pin
• In a bowl, combine the basil, garlic, Perfect Italiano Mozzarella and a sprinkle of salt and pepper. Place the mixture down the middle of the chicken breast and roll tightly, then wrap the breast in 1 1/2 pieces of sliced prosciutto. Pin each end of the chicken with a toothpick to prevent the cheese mixture falling out
• Heat a large pan with olive oil and brown each side of the rolled chicken breast, finish in the oven for a further 6-8 minutes to ensure chicken is cooked through
• Remove from the oven and chicken to rest for 3-4 minutes before serving

CHICKEN ROULADE ROLLS WITH PROSCIUTTO, SWISS CHEESE, BASIL

Steps:

• Pound all 8 slices of chicken with kitchen mallet to create an evenly thin piece of chicken, being careful not to tear the meat.Layer prosciutto evenly over chicken, followed by a half slice of cheese, and top with a few basil leaves.Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two.Continue with remaining chicken pieces.Sprinkle with salt and pepper and set aside.Heat large skillet over medium heat and add olive oil.Add chicken rolls to skillet.Brown chicken about 3-4 minutes each side or until golden.Cover skillet and reduce heat to medium-low to allow the chicken to cook through to an internal temperature of 165 degrees F. Pound all 8 slices of chicken with kitchen mallet to create an evenly thin piece of chicken, being careful not to tear the meat. Layer prosciutto evenly over chicken, followed by a half slice of cheese, and top with a few basil leaves. Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two. Continue with remaining chicken pieces. Sprinkle with salt and pepper and set aside. Heat large skillet over medium heat and add olive oil. Add chicken rolls to skillet. Brown chicken about 3-4 minutes each side or until golden. Cover skillet and reduce heat to medium-low to allow the chicken to cook through to an internal temperature of 165 degrees F.
• Pound all 8 slices of chicken with kitchen mallet to create an evenly thin piece of chicken, being careful not to tear the meat. Layer prosciutto evenly over chicken, followed by a half slice of cheese, and top with a few basil leaves. Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two. Continue with remaining chicken pieces. Sprinkle with salt and pepper and set aside. Heat large skillet over medium heat and add olive oil. Add chicken rolls to skillet. Brown chicken about 3-4 minutes each side or until golden. Cover skillet and reduce heat to medium-low to allow the chicken to cook through to an internal temperature of 165 degrees F.

CHICKEN INVOLTINI WITH PROSCIUTTO AND BASIL

Steps:

• Prepare your grill for direct cooking over medium heat.
• Working on each chicken breast individually, place a breast smooth side down, inside a large sheet of plastic wrap {about 2 inches from the edges}. Starting from the thick side, gently pound the chicken with the flat side of a meat tenderizer or the bottom of a small, heavy skillet, until the breast is about 1/4 inch thick and just about double in size. {Don't pound too hard or the chicken might break apart.}
• Season each piece of chicken on both sides with the salt, garlic powder, and pepper. Then arrange the chicken with the smooth side down on a work surface.
• Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and then 2 basil leaves.
• Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butcher's twine around each piece to keep it together and trim the loose ends of the twine.
• Lightly brush each rolled piece of chicken with the oil and grill the chicken over direct medium heat, with the lid closed as much as possible, until golden on all sides {about 12 minutes, turning a quarter turn every 3 minutes}. I highly recommend using a meat thermometer to check your chicken for an internal temperature of 165 degrees.
• Remove from the grill and let rest for 3 to 5 minutes. Meanwhile, in a small saucepan over medium-high heat, warm the tomato sauce.
• Remove the twine from the chicken, slice them, and serve warm in a pool of sauce with some pasta or ravioli. Garnish with small pieces of basil and some freshly grated Parmesan.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.
• Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.
• Stir before serving with crackers, chips, and/or veggies.

GARLIC CHICKEN PASTA WITH PROSCIUTTO

Steps:

• Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

PROSCIUTTO & BASIL WRAPPED CHICKEN OVER GREENS

Steps:

• Preheat oven to 350°F (175°'C).
• Mix the mayonnaise with Dijon mustard in a small bowl. Use a kitchen brush to paint all sides of chicken thighs with the mixture. Place on plate and set aside.
• Lay two slices of prosciutto down in front of you in a cross fashion. Place a fresh, large basil leaf in centre of cross and top with a chicken thigh. Place another basil leaf on top of the chicken. Paint the exposed pieces of prosciutto with the Dijon mayonnaise mixture. Sprinkle 1 Tbsp (15 ml) shredded cheese on top of basil. Wrap into bundles by closing strips of prosciutto all around and making the bundle as smooth as possible. Place, seam side down in a baking dish which has been sprayed with vegetable oil cooking spray.
• Bake chicken 25-30 minutes and until thermometer registers 165°F (74°C).
• Meanwhile, mix fresh lemon juice, balsamic vinegar, olive oil and honey and set aside.
• Remove chicken from oven and allow to cool 5 minutes. Remove chicken from pan and set aside. Pour dressing into the baking dish and use a whisk to stir and scrape up pan juices and brown bits.
• Place salad greens in a large bowl. Toss with dressing.
• To serve, carefully slice chicken bundles into four pieces. Use a sharp knife. Arrange salad greens on four plates, top with sliced prosciutto wrapped chicken and garnish with a sprig of fresh basil (optional garnish).

CHICKEN PICCATA

Steps:

• Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
• In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
• Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
• Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
• Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON

Steps:

• Preheat oven to 350 degrees.
• Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
• On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
• In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
• While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
• Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
• Place a small ladle full of sauce on a plate and put the chicken roll in it.
• Serve with a rice dish (rice pilaf) and steamed vegetables.

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Steps:

• Heat oven to 350°.
• Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
• Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
• Transfer chicken to a baking pan.
• Bake until chicken is cooked through, about 15-18 minutes.
• Transfer to a platter.
• Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

CHICKEN PROSCIUTTO SANDWICH

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the chicken breast on a sheet pan (or in a cast-iron pan). Season with a pinch of salt and black pepper and drizzle with olive oil.
• Bake the chicken breast for 23 to 25 minutes or until it's fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer). Once cooked, transfer the chicken breast to a plate to rest (while you are preparing the rest of your sandwich) before slicing. Alternatively, you can use store-bought cooked rotisserie chicken to save time.Note: Depending on the thickness of the chicken, you may have to cook longer. To check the internal temperature of the chicken, insert an instant-read meat thermometer into the thickest part of the meat, all the way to the middle. Remove the thermometer from the chicken after checking the temperature.
• Meanwhile, while the chicken is cooking, crisp prosciutto by placing in a skillet on the stovetop over medium heat, cooking until crispy (just a few minutes), turning once. Watch because it can burn quickly. Alternatively, you can place in the oven with the chicken during the last 5 to 8 minutes of cook time or until the prosciutto reaches your desired doneness. Again, watch carefully, because prosciutto can burn quickly!
• Toast bread and smear mayonnaise on one side of all 4 slices of bread.
• Distribute mozzarella and a pinch of black pepper between 2 of those slices of bread (over mayonnaise).
• On top of mozzarella, distribute cooked chicken, then crispy prosciutto, peach slices, basil and balsamic reduction. Top with remaining slices of bread (mayonnaise side on the inside) to form the two sandwiches. Serve and enjoy!

PROSCIUTTO WRAPPED CHICKEN BREAST WITH CREAM CHEESE

Steps:

• Place the prosciutto slices on a piece of aluminum foil so the edges overlap slightly.
• Spread the cream cheese evenly onto the prosciutto.
• PRO TIP: Let the cream cheese sit at room temperature for 15 minutes to make it easier to work with.
• Place the fresh basil leaves on top so they cover the cream cheese.
• Gently, wrap the prosciutto, cream cheese, and basil leaves around the chicken breast and grind a little pepper on top.
• Bake in the oven for 25-30 minutes (depending on how large the chicken breast is) at 380 F (190 C).
• When the chicken is done, take it out of the oven and let it rest for about 5 minutes before cutting and serving. Enjoy!

PAN ROASTED CHICKEN WITH CRISP PROSCIUTTO & TOMATOES

Steps:

• Mix the butter in a bowl with half the garlic. Get everything in bowls or on plates ready to take outside. Light the barbie.
• Heat a sturdy roasting tin on the barbie rack, in the oil to coat the tin's base. Lay in the prosciutto and crisp on both sides. Set it aside.
• Season the chicken and brown on both sides in the tin. Stir in the rest of the chopped garlic, and add the chopped tomatoes, stock and oregano. Simmer for 3 minutes, turn the breasts over and simmer for a further 3 minutes.
• Tip in the cannellini beans, turn the chicken over and simmer for another 3 minutes, then turn again and simmer for 3 minutes more. Now taste the sauce and add a little seasoning if you think it's needed.
• Towards the end of the chicken's cooking, toast the ciabatta on both sides on the barbie - you may need to do this in batches, depending on the size of your barbie.
• Toss the tomatoes and chopped basil into the chicken mix. Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil leaves. Spread the garlic butter on the ciabatta and arrange butter-side up around the edge of the chicken, or put the bowl of garlic butter on the table for guests to spread their own. Serve hot, with mixed leaf salad.

PROSCIUTTO-WRAPPED CHICKEN WITH PESTO CREAM SAUCE

Steps:

• Season the chicken with the salt and pepper.
• Dredge the tenderloins in flour, or to reduce mess: fill a large freezer bag with the flour and add one seasoned tenderloin, then shake, and repeat until they're all covered.
• Wrap each tenderloin in a piece of prosciutto as tightly as possible without ripping it.
• Warm a 10-inch skillet over medium heat.
• Add the oil and once it shimmers sear the tenderloins for 2 minutes on each side, or until the prosciutto and visible chicken begin to turn golden-brown. Try not to crowd the pan-work in batches if you need to and set the cooked pieces aside on a plate as you go.
• Return all the chicken to the pan and add the basil and cream. Stir it gently (I usually just swirl the chicken around a bit with tongs) to combine. Reduce the heat to low and let it simmer for 3-4 minutes. You can add a little more cream if it starts to reduce too much. Serve immediately with plenty of sauce.

PROSCIUTTO BALSAMIC PEACH CHICKEN WITH BURRATA AND BASIL.

Steps:

• 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, peaches, and thyme around the chicken. Drizzle olive oil over the peaches, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.3. Switch the oven to broil Remove the peaches from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven, place the chicken on the plate with the peaches.4. Place the skillet with the shallots and garlic over medium heat. Add the butter and a pinch of red pepper flakes. Add the balsamic vinegar and wine. Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half. Slide the chicken and peaches back into the skillet, simmer 1 minute. Remove from the heat.5. Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside orzo and crusty bread for soaking up that sauce. Enjoy!

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL

Steps:

• Prepare grill.
• On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
• Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
• To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
• Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)

PROSCIUTTO-WRAPPED CHICKEN KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
• Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.

PESTO STUFFED PROSCUITTO WRAPPED CHICKEN

Steps:

• Preheat oven to 350 degrees. Put your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open up your chicken breast for stuffing. Spoon desired amount of pesto into the center of the butterflied chicken breast and spread it so it is evenly coated. Then, fold your chicken back over. Wrap 2-3 slices of proscuitto around each chicken breast (depending on how large your chicken breasts are, I used 3 slices on each of my breasts). You don't need to secure your wrapped chicken with toothpicks, but if you think it needs it go for it. I just pressed mine tightly to the chicken and it cooked and stayed together just fine! Drizzle a little olive oil on the bottom of an oven safe dish. Carefully place the wrapped chicken breasts on the greased dish and tuck the wrapped proscuitto neatly underneath the chicken if it fell apart at all. Lightly drizzle a little more olive oil over the tops of wrapped chicken breasts. Season lightly with pepper (there is plenty of salty-ness from the proscuitto so no salt needed). Place chicken in preheated oven and bake until chicken is cooked through and proscuitto is crisp, about 30-35 minutes.

CHICKEN STUFFED WITH RICOTTA,BASIL AND PROSCIUTTO

Steps:

• Preheat oven to 160°C (140°C fan-forced).
• Using a small sharp knife, cut a pocket through the thickest part of each cutlet over the bone, push 1 tablespoon of the cheese, one slice of prosciutto and one basil leaf into each pocket. Close pocket, secure with toothpick.
• Heat oil in large deep flameproof baking dish, cook chicken, in batches, until browned all over.
• Cook onion, carrot, celery and garlic in same dish, stirring, about 5 minutes or until onion softens. Add paste, cook, stirring, 2 minutes. Add wine, bring to a boil. Reduce heat, simmer, uncovered, 1 minute. Add chopped tomato, undrained canned tomatoes and the water, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.
• Return chicken to dish, cover, cook in oven 1 hour. Uncover, cook further 20 minutes or until chicken is cooked through. Remove toothpicks before serving.