Sunday, August 16, 2009

Well, I'll be ...

The September 2009 Bon Appétit features a recipe for prosciutto-wrapped chicken breasts with eggplant panzanella and raisin-pine nut vinaigrette. Here 'tis.

Back in 2001, maybe 2002, I came up with my own recipe callin' for prosciutto-wrapped chicken; and until I got my BA magazine yesterday, I was laboring under the impression that I'd come up with something original. Well ... at least mine didn't have no foo-foo stuff like raisins or pine nuts in it.

Joltin' Django's Prosciutto-Wrapped Chicken Breasts


4 boneless, skinless chicken breasts (1/2-inch thick)
8 slices premium prosciutto
1/2 cup olive oil
2 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock
1 cup heavy cream
2 shallots, finely chopped
2 large garlic cloves, finely chopped
8-10 fresh basil leaves, chopped
Salt and pepper to taste


Wrap each chicken breast, side-to-side, with 2 slices of prosciutto (making sure that as little chicken as possible is not covered with prosciutto) and fasten with toothpicks. Set aside.

Heat oil and butter over medium-high heat in a heavy-bottomed skillet. Add prosciutto-wrapped chicken and cook 4 minutes on each side. Remove.

Lower heat to medium-low. Add shallots and garlic. Stir vigorously for 2-3 minutes. Add chicken breasts, wine, stock, and cream to skillet; stir liquid and ladle over meat.

Cover skillet and allow chicken to cook through, 10-12 minutes. Throw in basil, salt and pepper and serve immediately.

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