CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
- For the crispy prosciutto: Preheat the oven to 350 degrees F.
- Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
- For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
- For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
- Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.
CRISPY PROSCIUTTO CHICKEN
This simple, filling chicken supper is made with just four ingredients and is low calorie and full to the brim with fibre
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken
Nutrition Facts : Calories 467 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium
ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO
It's almost hard to believe that something that tastes this good and looks this impressive can be this easy - but it's true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that's easy enough for any day of the week.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
- In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
- Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
- Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
- Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
- Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.
Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 3 g, TransFat 0 g
PROSCIUTTO CRISPS
This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
- Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.
CHICKEN CAESAR & CRISPY PROSCIUTTO BITES
Combine the flavours of chicken caesar salad with crisp crackers for this perfect party mouthful. The recipe is easy to halve or double if needed
Provided by Esther Clark
Categories Canapes, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Tip the chicken pieces, anchovies, parmesan, mayonnaise, soured cream, mustard, garlic granules, chives and lemon juice into a bowl, then mix together to combine. Season with salt and black pepper. Will keep covered in the fridge for up to two days.
- Spoon teaspoonfuls of the mixture onto the crispbreads, then top with the chopped bacon and more chives.
Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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