Chicken With Prosciutto Spinach Cream Sauce Food

PROSCIUTTO-WRAPPED BAKED CHICKEN

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!)

CHICKEN BREASTS STUFFED WITH PROSCIUTTO, SPINACH AND MOZZARELLA

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
• Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
• Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
• Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
• Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
• Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
• Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.
• Serve hot and enjoy!

PROSCIUTTO WRAPPED CHICKEN

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.

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

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.

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

SPINACH STUFFED CHICKEN WITH SPINACH CREAM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
• Firmly squeeze spinach until well drained and practically dry. (I wrap in clean kitchen towel and wring moisture out.) In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sautéed Spinach Cream Sauce.)
• For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto or . Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
• Bake, uncovered, in a preheated oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees). Remove toothpicks. Meanwhile, prepare Spinach Cream Sauce.
• To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.
• Sautéed Spinach Cream Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute; add the remaining chopped spinach. Cook and stir for 5 minutes. Add whipping cream, kosher salt and freshly ground black pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.

CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO

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.

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.

CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)

Steps:

• In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
• Remove the chicken breasts to a plate and allow them to cool slightly.
• While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
• Reserve the broth into a large saucepan.
• Put the onions and thyme into your food processor.
• Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
• Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
• (I've also used my old, heavy meat grinder for this).
• Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
• In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
• Mix thoroughly; set aside.
• In a large saucepan, melt butter.
• Whisk in flour, stirring constantly so it doesn't burn.
• Whisk in the reserved chicken broth, stirring constantly.
• Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
• Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
• Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
• Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
• Repeat until you're done.
• When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
• Tilt, to make sure it's spread evenly.
• Arrange canneloni in dish, and top with remaining sauce.
• Sprinkle with remaining 1/2 cup parmesan.
• Cover with foil, and bake at 350 for about 30 minutes.
• During last 10 minutes, take the foil off so that the parmesan browns.
• Allow to sit for about 10 minutes before serving.

CHICKEN CUTLETS WITH CREAMY SPINACH & ROASTED RED PEPPER SAUCE

Steps:

• Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
• Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.

CHICKEN WITH PROSCIUTTO SPINACH CREAM SAUCE

Steps:

• Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.

CHICKEN WITH PROSCIUTTO SPINACH CREAM SAUCE

Steps:

• Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.