Diane And Ed Muhlfelds Breast Of Chicken With Prosciutto Food

PROSCIUTTO-WRAPPED CHICKEN BREAST

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.

CHICKEN BREASTS DIANE

Steps:

• Place chicken breast halves between wax paper and pound slightly with mallet.
• Sprinkle with salt and pepper.
• Heat 1 Tbsp each oil and butter in large skillet.
• Cook chicken over high heat 4 minutes each side.
• Do not cook longer or they will be dry.
• Transfer to a warm serving platter.
• Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
• Whisk in broth.
• Stir until sauce is smooth.
• Whisk in remaining butter and oil.
• Pour sauce over chicken and serve immediately.

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.

DIANE AND ED MUHLFELD'S BREAST OF CHICKEN WITH PROSCIUTTO

Steps:

• Place the chicken breast halves on a flat surface and pound lightly with a flat mallet. Sprinkle on both sides with salt and pepper.
• Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes. Turn the pieces and cook about three minutes on the second side or until they are just cooked through. Do not overcook. Transfer the pieces to a warm platter.
• Add the prosciutto to the skillet and cook, stirring, about one minute. Add the Cognac and ignite it. Cook until the flame dies. Add the cream and cook over moderately high heat until reduced to about one cup. Pour the sauce over the breast halves and sprinkle with the dried or fresh sage.

CHICKEN BREASTS DIANE

Steps:

• Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
• Sprinkle with salt and pepper.
• Heat olive oil and butter in a large skillet.
• Cook chicken over medium high heat just until done (do not overcook or it will be dry).
• Transfer chicken to a warm platter.
• Add remaining ingredients to skilled EXCEPT chicken broth.
• Cook over medium high heat for about 1/2-minute, whisking.
• Whisk in chicken broth.
• Stir until sauce is smooth.
• Pour sauce over chicken breasts and serve immediately.