Prosciutto And Carrot Bundles Food

PROSCIUTTO BUNDLES

Steps:

• Cut each slice of prosciutto into 2 to 3 strips. Slice each fig in half, and spread a teaspoon of goat cheese onto the cut half of each of the figs.
• Place the piece of fig cheese side down onto the center of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel.
• Place the fig parcels onto a clean plate and serve.

CHICKEN-PROSCIUTTO BUNDLES

Steps:

• 1. Preheat oven to 375 degrees F. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
• 2. Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.
• 3. Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 minutes or until done (internal temp 170 degrees F).
• Serving Suggestion: Serve with pasta primavera and freshly grated Parmesan cheese.

CARROT BUNDLES (PAULA DEEN)

Steps:

• Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
• Stack carrots into 8 bundles, and tie with a blanched chive.
• In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.