Chicken With Prosciutto Recipes

CHEESY PROSCIUTTO CHICKEN RECIPE

Steps:

• Set oven to Broil.
• Sprinkle each chicken breast half with pepper on both sides. Press down to adhere.
• Add olive oil and butter to a large skillet and heat over medium high heat.
• Once butter is melted and oil/butter are glistening/crackling, add the chicken in batches and brown on each side for 3-4 minutes or until fully cooked (internal temperature should be 165F)
• Transfer cooked chicken to a large ungreased baking sheet (or two if you need the space).
• Top each breast half with ½ slice prosiutto, then two leaves basil, then slice of cheese.
• Broil for 2-3 minutes or until cheese is melted to your liking.
• Enjoy!

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!)

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PROSCIUTTO-WRAPPED CHICKEN

Steps:

• Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
• Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
• Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

CHICKEN WITH PROSCIUTTO AND SAGE

Steps:

• In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

GARLIC CHICKEN PASTA WITH PROSCIUTTO

Steps:

• Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

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.

PROSCIUTTO WRAPPED CHICKEN

Steps:

• Preheat oven to 200 degree Celsius.
• Spread 2 teaspoons mustard over each chicken breast.
• Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
• Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
• Serve with mixed vegetables.