Chicken Zucchini And Prosciutto Recipes

CHICKEN, ZUCCHINI, AND PROSCIUTTO

Steps:

• Heat oven to 400°F
• Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 teaspoon each of the salt and pepper.
• Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
• Transfer to oven and roast for 8 minutes.
• Meanwhile, in a second skillet, over medium heat, heat the remaining oil.
• Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
• Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes.
• Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.

PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE

Steps:

• To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
• Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
• Season both sides of the chicken breasts with salt and pepper.
• In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
• Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
• Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
• Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
• Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.

PROSCIUTTO-STUFFED ZUCCHINI WITH FETA AND BROWN BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick.
• In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool.
• In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter's aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat.
• Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits.
• Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed.
• Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest.