Chicken With Proscuitto And Fresh Mozzarella
From keeperrox 17 years ago
- 25 minutes to make
- Serves 4
This is a nice change from a regular Chicken Parmesan. Actually, I would say it's a blending of Chicken Parm (tomatoes, herbs, and cheese) and Saltimbocca (proscuitto, sage, and white wine). When seasoning, be careful with the salt, since the proscuitto can have varying degrees of saltiness depending on the brand. Read more Also, use whatever herbs you have on hand... I plant basil, thyme, oregano, and sage every year, so that is what the recipe calls for, but you may use any combination of the above. See less
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness shopping list
- kosher salt and freshly ground black pepper shopping list
- 1/2 cup flour shopping list
- 3 tbsp olive oil, for frying shopping list
- 1/2 cup white wine (chicken stock can be used as a substitution) shopping list
- 2 tbsp tomato paste shopping list
- 1- 14.5 oz can petite diced tomatoes shopping list
- 1/4 cup chopped, mixed Italian fresh herbs (any combination of basil, thyme, oregano, sage, etc.) shopping list
- 4-8 slices proscuitto, to cover chicken shopping list
- 8 oz. fresh mozzarella, sliced shopping list
How to make it
- Sprinkle chicken with salt and pepper to taste. Dredge chicken in flour.
- Pan fry chicken in a large frying pan over medium-high heat, until golden brown, about 4-6 minutes per side. Remove chicken to plate and tent with foil.
- Turn to high heat, add wine and deglaze pan, scraping up any brown bits from the bottom. Allow to simmer for approx. 4 minutes or until liquid is reduced by half.
- Reduce heat to medium, add tomato paste to pan and stir to soften and blend with wine. Add tomatoes and simmer for 5-10 minutes, until sauce reaches desired thickness.
- Reduce heat to low and put chicken back in pan. Sprinkle evenly with herbs, arrange proscuitto to cover chicken in one layer, and cover with slices of fresh mozzarella. Cover and cook to allow cheese to melt, 1-2 minutes.
- Remove chicken to platter and spoon sauce over each breast. Garnish with fresh herbs.
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" It was excellent "