Shake off excess. Slice chicken breasts and spoon sauce over top. Working in batches so that you don't crowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place it in the pan. I, too, would substitute the chicken breasts for boneless, skinless chicken thighs. Instead of white wine for the pan sauce, I used 1 part chicken stock and 1 part white vinegar. That doesn’t sound very good. It’s a lot like a saltimbocca, but made with chicken cutlets instead of veal. Do I wrap it or just lay it on top? Boil the wine until it has reduced almost by half. I had to use Havarti cheese because my store did not have the Fontina cheese but it worked fine. Cook them for a couple minutes on each side, until just cooked through. Shouldn’t the chicken be seasoned and floured first, or is the egg meant to add some kind of soft texture to the chicken all by itself? I used chicken thighs, instead of chicken breasts. I wasn’t sure about the egg-only dredge, so I dredged in flour-egg-plain panko breadcrumbs with outstanding results. I just laid it on top but found I didn’t have enough slices for eight chicken breasts. Definitely a keeper!!! Overall, I loved the flavor, Elise had me at proscuitto. I also happened to use salted butter and that seemed fine. I added four sage leaves to every chicken breast. not whisking the egg enough), but I would either omit that next time, or dredge in flour before dredging in egg…Kudos to Elise…I love the site! When chicken breasts are done, remove from pan to rest. I made this once for my wife and two teenage daughters… and now I have to make it every week! I was a little confused with one part of your recipe though. I didn’t make the sauce because honestly, I didn’t have time. I like to add a little mustard to the inside of the prosciutto slice before wrapping it. I stuffed the chicken with mozzarella and a little bit of smoked gruyere which was really delicious. Pour the sauce around the chicken cutlets to serve. 1 star values: 26 ... Add the chicken and cook until the prosciutto is crisp and the chicken is cooked through, 6 to 7 minutes per side. This recipe for prosciutto wrapped chicken breast is probably one of the fastest and easiest chicken recipes I have ever cooked! I don’t do the egg coating, either. Wrap each chicken breast with 3 - 4 slices of the prosciutto, ensuring the breast is fully covered. This is also good with basil and mozzarella instead of the sage and fontina. All photos and content are copyright protected. I made this for our Easter dinner and I had to tell you that it was wonderful!! It’s on our top 5 list of dinners! Your comment may need to be approved before it will appear on the site. Place in a shallow butter baking dish. :-) I think this is the perfect dish for a weekday meal or a very nice dinner party. I made this recipe last night and have some comments for those that might want to try it. Please tell me about the egg batter. Get up to 50% off a luxury towel set! We served this with your Cider vinaigrette Roasted Vegetables, a very flavorful, colorful dish that complimented the richness of the chicken nicely. Place under the broiler just until the cheese melts, about a minute. We followed Adam’s suggestion to add Dijon to the thigh before wrapping in prosciutto. Remove them from the pan. Elise Bauer is the founder of Simply Recipes. The cutlets are layered with a butter fried sage leaf and wrapped in thin prosciutto. Don’t forget plenty of salt and pepper for the chicken. Neither of us cares for steamed broccoli, so I used the roasted broccoli recipe from the Swedish Meatballs (10/16/17). SO good all around!! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto. Such a lovely presentation! New! Sprinkle with freshly ground black pepper. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. The sauce was excellent – don’t skip it, it’s worth the little extra effort. Elise is a graduate of Stanford University, and lives in Sacramento, California. Check that the foaming butter in the pan is golden and not browned. Next add stock and simmer for 2 to 3 minutes, until sauce is thick and creamy. Dot with the remaining butter. This is really similar to Chicken Saltimbocca, but different enough to taste different. Mix the basil, olives, feta cheese, garlic, and sun-dried tom paste in a bowl. Please do not use our photos without prior written permission. Delicious! Other than that, I followed the recipe closely. Wish I had found this recipe sooner, it’s very good. 5 Cover with slice of cheese, then broil: Preheat the oven broiler. I ended up folding it over on itself twice, like a letter, then wrapping it. Either way it still turned out great but was hoping you could expain that part a little more. Although I thought the artichoke was a wonderful sub for the cheese in the Original recipe, my SO says it drops to a 3 star rating. again. This dish will become a regular for dinner parties. Place skillet over medium heat and pour in white wine, scraping up any bits remaining in the pan. (If it has browned too much, start over with new butter, melting it until it foams.). Elise is dedicated to helping home cooks be successful in the kitchen. Thanks for another great recipe! Add the minced sage and cook for a minute longer. Then they are dipped in beaten egg, fried briefly, topped with fontina cheese, and broiled. The first time I had this chicken prosciutto dish it was prepared by my friends Fritz and Leigh Anna who had found a recipe for it in a Dean & DeLuca cookbook. I’m not grasping the plain beaten egg as a batter concept. This could be because 1 of chicken breasts was double the size of the other ... Also, forgot shredded cheese and used 1 cheese stick instead. Did you know you can save this recipe and order the ingredients for. Pull up a chair! 1 Pound chicken cutlets to 1/8-inch thickness: Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Thank you!! Everytime I make this, I get rave reviews! I also added to the inside another type of cured ham. Not to mention one of the healthiest and tastiest as well.

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