Best Chicken With Prosciutto And Braised Spring Vegetables Recipes

CHICKEN SALTIMBOCCA

Chicken Saltimbocca image

Sensational can be simple-for proof, try these prosciutto- and mozzarella-covered chicken cutlets.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts (about 6 oz each)
1/3 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
4 slices prosciutto (about 3 oz)
4 slices (1 oz each) mozzarella cheese
1 teaspoon chopped fresh sage leaves
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon butter or margarine

Steps:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.

Nutrition Facts : Calories 460, Carbohydrate 9 g, Cholesterol 140 mg, Fat 1/2, Fiber 0 g, Protein 52 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 0 g, TransFat 0 g

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Chicken with Mushrooms, Prosciutto, and Cream Sauce image

This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.

Provided by TIFFUHNY

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
¼ cup dry white wine
1 cup sour cream

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g