CHICKEN WITH BOURSIN WRAPPED IN PROSCIUTTO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 18 appetizers
Number Of Ingredients 5
Steps:
- Special equipment: Bamboo skewers
- Preheat oven to 325 degrees F.
- Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done.
PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES
This succulent chicken dish makes a great Saturday night treat for two
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
- Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
- Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.
Nutrition Facts : Calories 667 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 34 grams protein, Sodium 1.96 milligram of sodium
PROSCIUTTO-WRAPPED CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
- Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
- Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
- Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams
GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients - fresh basil, olive oil, parmesan, pine nuts and garlic - and serve.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, main course
Time 40m
Yield 4 to 6 entree servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren't jammed together.
- Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.
- Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 7 grams, Sodium 631 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN AND PROSCIUTTO SKEWERS
Make and share this Chicken and Prosciutto Skewers recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the chicken, remove the small fillet at the back and cut the breast in 3 lengthways.
- Mix together the marinade ingredients, pour over the chicken and give it a good stir. Set aside while you prepare the sauce.
- Roughly chop the tomatoes and place them in a pan with the garlic, olive oil and thyme. Warm the sauce until just heated through. Season with salt and pepper.
- Wrap each piece of chicken in a slice of prosciutto, and then thread onto the skewers.
- Place onto a preheated griddle or barbecue and turn regularly to avoid them burning. Cook for about 8-10 minutes until they are golden in colour and cooked through.
- Serve with the fresh tomato sauce and garnish with fresh thyme or rosemary.
Nutrition Facts : Calories 422.2, Fat 29.2, SaturatedFat 4.3, Cholesterol 68.4, Sodium 174.1, Carbohydrate 11.2, Fiber 3.4, Sugar 6.7, Protein 29.9
CHICKEN & VEGETABLE KABOBS
My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.
Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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PROSCIUTTO WRAPPED CHICKEN - QUICK AND EASY DINNER!
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4.3/5 (11)Total Time 30 minsCategory ChickenCalories 260 per serving
- Preheat oven to 400. Place a sheet of parchment paper on a baking sheet. Place chicken breasts on parchment paper. Drizzle chicken with olive oil and sprinkle with salt and pepper on both sides.
- Bake chicken for 15-25 minutes, depending on thickness and size of breasts. Chicken should be almost fully cooked before you wrap it but don't overcook.
- Remove pan from oven and wrap each breast in a slice of prosciutto, then drape a slice of provolone over the top.
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4.7/5 (45)Estimated Reading Time 5 minsServings 4Total Time 35 mins
- Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
- Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
- Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
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- Chop the chicken breasts into cubes for the skewers. Add all marinade ingredients to a bowl and add the chopped chicken. Mix well, cover bowl and store in fridge for atleast 30 minutes.
- Layer veggies with chicken on skewers. Wrap each piece of chicken with a small piece of prosciutto. This recipe allows for 4 pieces of chicken per skewer. Start and end the skewer with a pepper piece.
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- Preheat a grill to 400°. Whisk olive oil, thyme, rosemary, salt, pepper, lemon zest, and garlic in a large bowl. Put 1 tbsp. marinade in another large bowl and set aside. Add chicken and bread to first bowl and toss to coat.
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- Whisk reserved marinade with lemon juice. Add kale and radishes and toss to coat. Serve skewers with salad.
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