Basil Arugula Salad With Chicken Prosciutto Food

ARUGULA SALAD

Steps:

• Place the arugula, carrots, and tomatoes in a large bowl.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
• Drizzle enough over the arugula to moisten it, then toss to combine.
• Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

ARUGULA WITH PROSCUITTO AND BURRATA

Steps:

• Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
• Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

Steps:

• Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
• Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
• Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
• Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

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.

BASIL-ARUGULA SALAD WITH CHICKEN & PROSCIUTTO

Steps:

• Heat a large skillet over medium heat.
• Sear strips of prosciutto until just crisp and fat has cooked away (about 1 minute on each side). It's very thin, so don't let it burn. Also, it has considerably less fat than bacon, so it might stick to the pan a bit. That's fine. Place seared strips on separate plate to cool.
• In the same pan, melt butter. Increase heat to medium-high and add lightly floured and peppered chicken breasts to pan. Cook 6 minutes (3 minutes on each side), adding the garlic during the last 2-3 minutes.
• Add cooking wine. Cook 8-10 minutes (4-5 minutes on each side), until chicken is no longer pink in the middle. if garlic starts to burn, reduce heat to medium. Remove breasts from pan and slice into strips.
• While the chicken is cooking, whisk together olive oil, parmesan cheese, dijon mustard, lemon juice, and vinegar (thanks again to Mille® ™ for the original recipe on which this is based). Rinse and toss your basil and arugula leaves during this time as well.
• Place a good handful of basil and arugula leaves into each bowl. Top with chicken and prosciutto strips, salad dressing to taste, and crumbled melba toast pieces.
• Makes 2-4 servings.