Best Roast Chicken With Peas Prosciutto And Cream Recipes

ROAST CHICKEN WITH PEAS, PROSCIUTTO AND CREAM

Steps:

• 1. Season chicken with salt and pepper. Combine chicken, prosciutto, onion, and wine in the crock pot. Cover, cook on HIGH for 3 1/2 - 4 hrs. or on LOW for 8 - 10 hrs, until chicken is no longer pink in center.
• 2. During last 30 minutes of cooking, add frozen peas and heavy cream to crock pot.
• 3. Remove chicken with slotted spoon. Take meat off bones and set aside on a warmed plate.
• 4. Combine cornstarch and water. Add to cooking liquid in crock pot. Cover; cook on HIGH 10-15 minutes or until liquid is thickened.
• 5. To serve: spoon cooked pasta onto serving dish, place chicken on top of pasta, and then top chicken with sauce. Enjoy!!

CHICKEN WITH PEAS, PARMESAN AND PROSCIUTTO

Steps:

• Season chicken, if desired, with salt and ground black pepper.
• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
• Cost per recipe*: $11.60.
• Cost per serving*: $2.90.
• *Based on average retail prices at national supermarkets.

CHICKEN TETRAZZINI WITH PROSCIUTTO AND PEAS

Steps:

• Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.
• Preheat oven to 350°. Prepare pasta according to package directions.
• Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
• Bake at 350° for 35 minutes or until bubbly.

PEAS AND PROSCIUTTO

Steps:

• Heat oil in a large saute pan over medium heat.
• Add onion and saute for 3 minutes or until translucent. Stir in the prosciutto and saute for an additional 3 minutes.
• Add the peas, broth and salt and pepper. Cook for about 3 minutes or until hot.
• Drain off all liquid.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clear container and reserve, at room temperature, to use as flavored oil for frying and sauteing.

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

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.