Chicken With Prosciutto And Braised Spring Vegetables Recipe

Name: Chicken With Prosciutto And Braised Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless breast halves; 1 bunch of parsley, stems removed, finely chopped; 1/3 cup grated Parmesan; 2 tbsp garlic infused olive oil; freshly ground black pepper to taste; 4 thin slices of Prosciutto; For the vegetables:; 2 tsps garlic infused olive oil; 1 cup chicken stock; 2 medium carrots, peeled and cut into thin slices; 2 leeks, 5 inches long cut into thin slices; 1 medium Spanish or yellow onion, trimmed, peeled, quartered and cut across, into thin slices; 1/2 cup dry, white wine like Sauvignon Blanc

Servings: persons

4 boneless, skinless breast halves
1 bunch of parsley, stems removed, finely chopped
1/3 cup grated Parmesan
2 tbsp garlic infused olive oil
freshly ground black pepper to taste
4 thin slices of Prosciutto
For the vegetables:
2 tsps garlic infused olive oil
1 cup chicken stock
2 medium carrots, peeled and cut into thin slices
2 leeks, 5 inches long cut into thin slices
1 medium Spanish or yellow onion, trimmed, peeled, quartered and cut across, into thin slices
1/2 cup dry, white wine like Sauvignon Blanc

1
For the chicken:
2
Place each chicken breast-half between 2 pieces of plastic wrap and pound out to 1/4 inch thick with a meat mallet. Place the parsley, Parmesan cheese, olive oil and black pepper in a medium bowl and mix together. Lay out each chicken breast half flat on a work surface. Top each breast witha slice of Prosciutto. Spread 1 tbsp of the parsley mixture over the Prosciutto. Roll up each chicken breast begining with one of the narrow ends and secure with a tooth pick or kitchen string.
3
For the vegetables:
4
Preheat a Calphalon One Nonstick 3 qt Saute Pan on medium heat. When the rim of the pan is hot-to-the-touch add 2 tsp of olive oil. Swirl the pan spreading the oil over the surface of the pan. Allow the oil to heat for a minute. Place the chicken breast rolls into the pan and brown on all sides. Remove the chicken from the pan. Deglaze the pan by adding the chicken stock and wine. Add the carrots, leeks and onions. Place the chicken breasts on the vegetables, cover and simmer for approximately 25 minutes.
5
Remove the chicken rolls from the pan and place on a cutting board. Cut across each roll creating 1/2 inch slices. Divide the vegetables into 4 portions. Place a serving of vegetables and the slices of one chicken on each plate and serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless, skinless breast halves, 1 bunch of parsley, stems removed, finely chopped, 1/3 cup grated Parmesan, 2 tbsp garlic infused olive oil, and more.

Yes, Chicken With Prosciutto And Braised Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Prosciutto And Braised Spring Vegetables

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