CHICKEN WITH PROSCIUTTO AND BRAISED SPRING VEGETABLES

CHICKEN WITH PROSCIUTTO AND BRAISED SPRING VEGETABLES image

Yield 4 Servings

Number Of Ingredients 13

4 boneless, skinless breast halves
1 bunch of parsley, stems removed, finely chopped
1/3 cup grated Parmesan
2 tbsp garlic infused olive oil
freshly ground black pepper to taste
4 thin slices of Prosciutto
For the vegetables:
2 tsps garlic infused olive oil
1 cup chicken stock
2 medium carrots, peeled and cut into thin slices
2 leeks, 5 inches long cut into thin slices
1 medium Spanish or yellow onion, trimmed, peeled, quartered and cut across, into thin slices
½ cup dry, white wine like Sauvignon Blanc

Steps:

For the chicken: Place each chicken breast-half between 2 pieces of plastic wrap and pound out to 1/4 inch thick with a meat mallet. Place the parsley, Parmesan cheese, olive oil and black pepper in a medium bowl and mix together. Lay out each chicken breast half flat on a work surface. Top each breast witha slice of Prosciutto. Spread 1 tbsp of the parsley mixture over the Prosciutto. Roll up each chicken breast begining with one of the narrow ends and secure with a tooth pick or kitchen string. For the vegetables: Preheat a Calphalon One Nonstick 3 qt Sauté Pan on medium heat. When the rim of the pan is hot-to-the-touch add 2 tsp of olive oil. Swirl the pan spreading the oil over the surface of the pan. Allow the oil to heat for a minute. Place the chicken breast rolls into the pan and brown on all sides. Remove the chicken from the pan. Deglaze the pan by adding the chicken stock and wine. Add the carrots, leeks and onions. Place the chicken breasts on the vegetables, cover and simmer for approximately 25 minutes. Remove the chicken rolls from the pan and place on a cutting board. Cut across each roll creating 1/2 inch slices. Divide the vegetables into 4 portions. Place a serving of vegetables and the slices of one chicken on each plate and serve.