PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE
A flavorful, EASY prosciutto wrapped chicken recipe! Chicken and prosciutto with sun-dried tomato goat cheese filling looks fancy, but needs only 15 minutes prep time.
Provided by Maya Krampf
Categories Main Course
Time 43m
Number Of Ingredients 9
Steps:
- To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
- Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
- Season both sides of the chicken breasts with salt and pepper.
- In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
- Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
- Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
- Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
- Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.
Nutrition Facts : Calories 365 kcal, Carbohydrate 4.9 g, Protein 47.2 g, Fat 13.5 g, SaturatedFat 4.2 g, Cholesterol 13 mg, Sodium 3900.6 mg, Fiber 1.1 g, Sugar 2.9 g, ServingSize 1 serving
PROSCIUTTO-WRAPPED CHICKEN BREAST
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
- Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
- Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
- Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
- Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
- Slice the chicken and serve with the sauce over the top.
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
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
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
SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.
CHICKEN BREAST WITH PROSCIUTTO AND QUINCE PASTE(IMPROVED VERSION
I found the original idea for this on the internet, but when I went to cook it, discovered I had forgotten the leeks it needed. This was what I came up with, and I think the texture of the onions would be better than the leeks in the original. I'm also going to try this with whole berry cranberry jelly too.
Provided by JustJanS
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy pan, and cook the onion for about 20 minutes or until well softened and golden brown.
- Add the balsamic vinegar, sugar, chili powder and season with salt and pepper; cook for a further 5 minutes or until caremelised.
- Preheat the oven to 475f.
- Place half a teaspoon of fennel seeds and half a tablespoon of quince paste on each chicken fillet.
- Wrap 2 prosciutto slices around each fillet, tucking underneath.
- Pour the wine over the onions, place the wrapped fillets on top of them, then tuck a bay leaf under each.
- Bake for 20 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 161.6, Fat 7.2, SaturatedFat 1, Sodium 33.5, Carbohydrate 13.7, Fiber 2.2, Sugar 7.6, Protein 1.3
BAKED PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE
This EASY prosciutto wrapped chicken breast recipe only needs 5 ingredients! You'll love this chicken wrapped in prosciutto with honey glaze. It's the best chicken prosciutto recipe ever!
Provided by Maya
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, stir together honey, chili flakes, and minced garlic.
- Place the chicken into a baking dish, so that the chicken pieces don't touch. Season both sides with salt and paper. Place 1 teaspoon of the honey mixture on each breast.
- Wrap 3 pieces of prosciutto around each chicken breast and then place the remainder of the honey mixture over the top.
- Bake for 30-40 minutes, until chicken reaches at least 160 degrees F. Cover and let the chicken rest for about 5 minutes, until internal temperature reaches at least 165 degrees F.
Nutrition Facts : Calories 394 kcal, Carbohydrate 9 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 160 mg, Sodium 430 mg, Sugar 8 g, ServingSize 1 serving
PROSCIUTTO-WRAPPED CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
- Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
- Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
- Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams
CHICKEN BREAST WITH PROSCIUTTO AND QUINCE PASTE
I found the idea for this on the internet whilst looking for quince paste recipes. I think the original recipe was by Donna Hay, using baby chickens and double the prosciutto.
Provided by JustJanS
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475f.
- Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
- Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
- Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt.
- Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
- Bake for 20 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 356.1, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 113, Carbohydrate 14.7, Fiber 2, Sugar 4, Protein 31.8
CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO
Make and share this Chicken Breasts With Cheese and Prosciutto recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
- Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
- Place in a shallow butter baking dish.
- Place a slice of prosciutto over each, then a slice of cheese.
- Sprinkle with Parmesan cheese.
- Dot with the remaining butter.
- Pour in chicken stock.
- Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.
Nutrition Facts : Calories 498.9, Fat 30.1, SaturatedFat 18.5, Cholesterol 155, Sodium 353.4, Carbohydrate 9.9, Fiber 0.2, Sugar 1.1, Protein 45.4
CRISPY PROSCIUTTO CHICKEN
This simple, filling chicken supper is made with just four ingredients and is low calorie and full to the brim with fibre
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken
Nutrition Facts : Calories 467 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium
More about "chicken breast with prosciutto and quince paste food"
CHICKEN SALTIMBOCCA RECIPE - FOOD & WINE
From foodandwine.com
5/5 (354)Category Dinner
- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
CHICKEN BREASTS STUFFED WITH PROSCIUTTO, SPINACH AND …
From familyfoodonthetable.com
CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS - JO COOKS
From jocooks.com
PROSCIUTTO-WRAPPED CHICKEN BREAST - FOOD NETWORK …
From foodnetwork.ca
PROSCIUTTO WRAPPED CHICKEN - QUICK AND EASY DINNER!
From southernfoodandfun.com
PROSCIUTTO-WRAPPED BAKED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
44 SIMPLE CHICKEN BREAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
CHICKEN PROSCIUTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS - CILANTRO PARSLEY
From cilantroparsley.com
CHICKEN SALTIMBOCCA (CHICKEN WITH PROSCIUTTO) - KEEPING IT …
From keepingitsimpleblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love