Best Lemon Chicken With Prosciutto Fresh Herbs Recipes
LEMON CHICKEN WITH PROSCIUTTO & FRESH HERBS
A great recipe for those who love lemons! And for when your lemon tree is laden! It sounds just so delicious. I've just found it in the November 2005 issue of the 'Australian Good Taste' magazine, where I was looking for low-fat recipes, and I'm posting it here for safe-keeping: so that I remember to make it! It's Donna Mahon's recipe. She is the Victorian finalist in the 2005 Home Cook of the Year Competition. The winner from the seven state finalists is to be announced in January. This was the recipe from the finalists' recipes that immediately grabbed my attention. Donna says it is her signature dish, the one she "always falls back on" when she's entertaining.
Provided by bluemoon downunder
Categories Chicken Thigh & Leg
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan.
- Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside.
- Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan.
- Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend.
- Preheat the oven to 170°C/(approximately 335°F), and bake the chicken for 40 minutes or until golden brown and cooked through.
- Donna suggests serving this with mashed potato and sautéed spinach. When I make it, I'm planning to serve it with Cookgirl's I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124.
Nutrition Facts : Calories 338.2, Fat 25, SaturatedFat 6.5, Cholesterol 118.4, Sodium 108, Carbohydrate 3.3, Fiber 0.9, Sugar 0.8, Protein 24.8
PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON
Steps:
- Preheat the oven to 350 degrees F.
- Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
- Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love