Chicken Prosciutto Roll Ups Food

CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS

Steps:

• Preheat oven: To 450 F degrees.
• Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
• Assemble the chicken breasts: Spread ½ the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
• Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
• Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.

CHICKEN & PROSCIUTTO ROLL UPS

Steps:

• For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 tsp dried thyme.
• Set aside.
• Rinse chicken; pat dry.
• Place chicken piece between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick.
• Remove plastic wrap.
• Repeat with remaining chicken.
• Place a slice of prosciutto and one-fourth of the cheese on each chicken piece.
• Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken.
• Starting from the bottom edge, roll up jelly roll style; secure with toothpicks.
• Grill chicken directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink.
• Turn to cook evenly and brush with sauce.
• If desired, garnish with fresh thyme.

PROSCIUTTO ROLL UPS

Steps:

• Mix softened cheese and nuts in a medium bowl.
• Divide and spread on the proscuitto slices evenly.
• Top each with the spinach or arugula leaves.
• Roll up the meat tucking in the leaves as you roll.
• Cut each rollup into 1/2 inch slices.
• Place on a plate and cover and chill up to 6 hours.

CHICKEN, MUSHROOM AND PROSCIUTTO ROLLS

Steps:

• Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
• You should have two almost identical top and bottom pieces of chicken.
• Repeat for the other breast; set aside.
• Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
• Cook for 2 minutes then add sliced mushrooms.
• Remove from heat and allow to cool.
• Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
• Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
• Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
• Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
• Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
• Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

PROSCIUTTO PHYLLO ROLL-UPS

Steps:

• Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.