Blue Ribbon Chicken Pasta With Prosciutto Food

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.

BLUE RIBBON CHICKEN PASTA WITH PROSCIUTTO

Steps:

• Season Chicken strips with the Montreal Seasoning mix and ground hot pepper. Let chicken meld flavor by letting it marinade for 30 min - 1 hour. Heat a cast iron griddle grate pan (or use outdoor grill). Grease with Pam or with oil. Once pan is hot place chicken strips in hot pan. Turn chicken strips over to cook evenly. Once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time).
• Remove from pan onto plate to rest a bit. Once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside.
• Heat oil in a large skillet and sauté garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. Add basil, and sauté for another 5 minutes.
• Meanwhile, in a stockpot, bring salted water to boil and cook linguine until firm, al dente.
• Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve. 8 servings.
• TO ROAST PEPPERS, place in a greased cookie sheet into a 500 degree oven to char. Once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap).
• Let peppers sit in sealed bag or bowl for a while (10 - 15 min). Once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.

CHICKEN-PROSCIUTTO BUNDLES

Steps:

• 1. Preheat oven to 375 degrees F. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
• 2. Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.
• 3. Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 minutes or until done (internal temp 170 degrees F).
• Serving Suggestion: Serve with pasta primavera and freshly grated Parmesan cheese.

PROSCIUTTO CHICKEN CACCIATORE

Steps:

• Cut chicken into serving-size pieces. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker. , Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese.

CHICKEN & PROSCIUTTO PASTA

Steps:

• In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms and cook 5 minutes, stirring occasionally. Add prosciutto and cook 5 minutes stirring occasionally until crispy. Stir in cream and reduce the heat and simmer 12 minutes or until thickened. Stir in chicken, cheese, salt, rosemary, oregano and thyme and cook 5 to 10 minutes or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese if desired.

STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
• Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
• Top chicken with sauce and serve.

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.