Prosciutto Wrapped Chicken With Roasted Cauliflower Recipes

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.

Steps:

• Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
• Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
• In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
• Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
• In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
• Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
• To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
• Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
• With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
• Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Steps:

• Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 teaspoon oil. Season with salt and pepper, and push to one side of pan.
• Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining teaspoon oil.
• Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.

Steps:

• PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat. Add the oil to the pan and saute the shallots for 1 minute. Add the garlic. Add the butter and cook until the butter is golden brown. Stir in the cauliflower, milk, and cream. Bring to a simmer over medium heat. Decrease the heat to low and simmer very gently until the cauliflower is tender, about 15 minutes. Pour off the liquid and reserve it. Mash the cauliflower in the pan with a potato masher. The mash should be rustic and chunky. Add enough of the reserved cooking liquid to moisten. Season to taste with salt and pepper and keep warm until serving. PREPARE THE CHICKEN: Place 2 to 3 sage leaves on top of each chicken breast. Wrap 1 slice of prosciutto around each chicken breast. Season the chicken with salt and pepper. COOK THE CHICKEN: Place a large nonstick saute pan over medium high heat, add the oil, and place the chicken breasts in the pan. Cook for 2 minutes on each side or until the chicken is golden brown and cooked through. Transfer the chicken to a plate. MAKE PAN SAUCE: Remove the chicken from the pan and add the butter and shallot. Cook for 30 seconds swirling the pan, then add the wine and simmer until reduced by half. Add the chicken stock and parsley and simmer until reduced by half. Season the sauce with salt and pepper. TO SERVE: Divide the cauliflower evenly among 4 serving plates. Slice the chicken breasts in half on a sharp diagonal. Lay the chicken breasts next to the mounds of cauliflower then spoon the pan sauce over each chicken breast and serve. Read more: http://www.kitchendaily.com/recipe/prosciutto-wrapped-chicken-breast-with-mashed-cauliflower-150381/#ixzz1E9RYrFMd

Steps:

• Preheat oven to 400f. In a small bowl, mix 2 T with lemon juice. In another bowl, mix 1/2 t sea salt with Italian seasoning. Unwrap chicken thighs so they lay flat on a rimmed baking sheet, then cut each thigh in half. Drizzle with oil-lemon mixture and rub to evenly coat on both sides. Sprinkle with seasoning mixture on both sides. Top each piece of chicken with 1/2 slice of prosciutto, pressing to adhere and tucking any extra under the ends. Space chicken pieces on baking sheet so they aren't touching. In a large bowl, toss cauliflower with remaining 2 T olive oil (or add if needed). Sprinkle with remaining 1/2 t sea salt, toss again. Distribute cauliflower in a single layer around (not on) chicken on the baking sheet. Bake until chicken is cooked through, 25-30 minutes. (If desired, remove chicken pieces and return cauliflower to oven for another 5 to 10 minutes for darker roasting of cauliflower) Note: The cauliflower tends to shrink during roasting. A full 4 cups reduces to just over 3 cups. So, don't short yourself if you like roasted cauliflower !