GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL
Categories Chicken Mustard Kid-Friendly Quick & Easy Mozzarella Basil Summer Grill/Barbecue Prosciutto Gourmet Small Plates
Yield Makes 2 Servings
Number Of Ingredients 5
Steps:
- Prepare grill.
- On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
- Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
- To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
- Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)
PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL
This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.
Provided by Hey Jude
Categories Chicken Breast
Time 41m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
- Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
- Transfer chicken to a baking pan.
- Bake until chicken is cooked through, about 15-18 minutes.
- Transfer to a platter.
- Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.
CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON
This recipe is based on a recipe from Taste of Home. The flavor from the prosciutto and the goat cheese melt into the chicken. Using the pan drippings in the cream sauce adds invaluable color and flavor. My son and I always have a great time making this and a better time eating it!
Provided by sean2469
Categories Chicken Breast
Time 1h10m
Yield 1 chicken breast, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
- On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
- In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
- While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
- Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
- Place a small ladle full of sauce on a plate and put the chicken roll in it.
- Serve with a rice dish (rice pilaf) and steamed vegetables.
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER
Have a pair of tongs at the ready and be prepared for flare ups due to the butter. From Weber's New Real Grilling" by Jamie Purviance.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a fork, combine the butter ingredients. Divide the seasoned butter into 8 equal portions.
- Prepare the grill for indirect and direct cooking over medium-high heat.
- Pat chicken thighs dry with paper towels. Using your fingertips, gently loosen the skin of the thighs, being careful not to completely separate the skin from the meat. Lift skin up and place a portion of butter underneath. Smooth the skin over the butter and massage it gently to spread it evenly over the top of the meat. Season thighs on both sides with salt and pepper.
- Grill thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm and lightly marked on the bottom, 18 to 20 minutes. Then turn the thighs over and cook over direct medium-high heat, with the lid closed, until the juices run clear, the skin is blistered and crisp, and the meat is no longer pink at the bone, 2 to 4 minutes more. If flare-ups occur (and they did frequently for me), move the thighs temporarily over indirect heat. Remove from grill and let rest for 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories 608.9, Fat 52, SaturatedFat 22.8, Cholesterol 219.8, Sodium 603.8, Carbohydrate 0.9, Fiber 0.1, Protein 33.3
BASIL AND PROSCIUTTO CHICKEN
Liven up ordinary chicken breasts with mustard, basil, prosciutto and cheese. It goes from stovetop to tabletop in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.
Nutrition Facts : Calories 225, Carbohydrate 1 g, Cholesterol 85 mg, Fiber 0 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
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