PROSCIUTTO-WRAPPED BAKED CHICKEN
This Prosciutto-Wrapped Baked Chicken recipe is a simplified version of traditional "saltimbocca", made with a heavenly buttery-garlic-sage-white-wine sauce.
Provided by Ali
Time 35m
Number Of Ingredients 10
Steps:
- Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
- Heat oven to 450°F.
- Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
- Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
- Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
- Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you'd like. (Feel free to make your serving as lemony as you'd like!)
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-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
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
PROSCIUTTO WRAPPED CHICKEN
Prosciutto Wrapped Chicken is everything you need a quick and easy meal to be: melted cheese draped over salty prosciutto wrapped around a succulent chicken breast. Comes together in minutes!
Provided by Lucy Brewer
Categories Chicken
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400. Place a sheet of parchment paper on a baking sheet. Place chicken breasts on parchment paper. Drizzle chicken with olive oil and sprinkle with salt and pepper on both sides.
- Bake chicken for 15-25 minutes, depending on thickness and size of breasts. Chicken should be almost fully cooked before you wrap it but don't overcook.
- Remove pan from oven and wrap each breast in a slice of prosciutto, then drape a slice of provolone over the top.
- Place pan back in oven and bake for 5 minutes, until cheese is melted and lightly browned.
Nutrition Facts : ServingSize 4 servings, Calories 260 kcal, Protein 32 g, SaturatedFat 6 g, Cholesterol 96 mg, Sodium 429 mg
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
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
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