July 24, 2009

Chicken with Prosciutto

Chicken with Prosciutto

Serves: 2

Created by The MDM Team, Monday, October 22, 2007 Description -->
If you have a favorite Chicken Cordon Bleu recipe, try this fresh gourmet version. You'll have a new favorite recipe that won't ruffle your feathers.

4 Tbls. extra virgin olive oil, divided1 oz. diced prosciutto2 cups fresh spinach1/2 cup chopped scallions, divided1 slice fresh mozzarella2 4-oz. chicken breasts, pounded thin3 pats butterGenerous additions of fresh oregano, thyme and sage2 oz. white wine1/4 cup marinara1 cup sliced exotic mushroomsChicken stock, as needed

1. Heat 2 Tbls. olive oil in sauté pan; sauté prosciutto until brown. Add spinach and 1/4 cup scallions; sauté until spinach is wilted. 2. Lay one chicken breast on flat work surface; top with spinach mixture, then with mozzarella. Lay other chicken breast on top and dust with flour. 3. Sauté in remaining 2 Tbls. olive oil until slightly browned. 4. Drain oil; add butter, herbs, wine, marinara, scallions and mushrooms. Sauté until chicken is cooked through; add chicken stock as needed for desired sauce consistency.

Additional Tips
To make this for a dinner party, par-cook the chicken until browned and place in large baking dish with a larger quantity of the sautéed mushroom/marinara mixture. Bake at 350 degrees until done.

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