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Since I've been asking a lot of questions, and not sharing a bunch of recipes, I figured I'd give you guys this, which is a meal I made the other night for my girlfriend, my buddy, and his girlfriend and I. I'm not the best writer of recipes, but this is fairly easy, just add more chicken breasts for however many people you plan to feed.
Wrapped Chicken Breast with Proscuitto, Basil, and Mozzarella
Ingredients:
Chicken breasts, boneless/skinless
Thinly sliced proscuitto
Fresh basil leaves
Fresh mozzarella
1. Pound the chicken breasts to thin them to around 1/3"-3/8" of an inch.
2. Shape breasts to make it easy to roll into a log-shape.
3. Lay a thin slice of proscuitto in the middle of the breast.
4. Lay basil leaves enough to cover the proscuitto (about two good-size leaves).
5. Layer mozzarella on top of the basil (I bought the fresh mozzarella balls and just squeezed them to flatten them before putting them on the basil).
6. Roll the chicken breasts around the filling, using butcher's twine to secure in a log-shape.
7. Sear the breasts in a pan until browned on all sides, place in a 350 degree oven.
8. Cook until 165 degrees Farhenheit, or about 15-20 minutes.
9. Serve over pasta with basil cream sauce.
Basil Cream Sauce:
Ingredients:
Heavy Cream
Double Creme (speeds up the process of reducing the cream to nappe thickness), optional
Fresh parmesean, grated
A little yellow onion, minced finely
Garlic, minced finely
Shallot, minced finely
Basil, chiffonade
1. Cook onion, garlic, and shallots in clarified butter until translucent.
2. Add heavy cream, heat.
3. Stir in double creme, if applicable.
4. Stir in parmesean.
5. Reduce until sauce is almost proper consistency.
6. Add basil chiffonade and cook 5 minutes to blend flavor and achieve proper consistency.
It's yummy!
Wrapped Chicken Breast with Proscuitto, Basil, and Mozzarella
Ingredients:
Chicken breasts, boneless/skinless
Thinly sliced proscuitto
Fresh basil leaves
Fresh mozzarella
1. Pound the chicken breasts to thin them to around 1/3"-3/8" of an inch.
2. Shape breasts to make it easy to roll into a log-shape.
3. Lay a thin slice of proscuitto in the middle of the breast.
4. Lay basil leaves enough to cover the proscuitto (about two good-size leaves).
5. Layer mozzarella on top of the basil (I bought the fresh mozzarella balls and just squeezed them to flatten them before putting them on the basil).
6. Roll the chicken breasts around the filling, using butcher's twine to secure in a log-shape.
7. Sear the breasts in a pan until browned on all sides, place in a 350 degree oven.
8. Cook until 165 degrees Farhenheit, or about 15-20 minutes.
9. Serve over pasta with basil cream sauce.
Basil Cream Sauce:
Ingredients:
Heavy Cream
Double Creme (speeds up the process of reducing the cream to nappe thickness), optional
Fresh parmesean, grated
A little yellow onion, minced finely
Garlic, minced finely
Shallot, minced finely
Basil, chiffonade
1. Cook onion, garlic, and shallots in clarified butter until translucent.
2. Add heavy cream, heat.
3. Stir in double creme, if applicable.
4. Stir in parmesean.
5. Reduce until sauce is almost proper consistency.
6. Add basil chiffonade and cook 5 minutes to blend flavor and achieve proper consistency.
It's yummy!