Stuffed Rolled Chicken Breasts with Prosciutto and Gruyere Cheese

I love this chicken recipe and it is so easy to make.  When your entertaining, this dish will leave a great impression or as we say here in Italy, “Una Bella Figura”.   This chicken dish takes me back in time to when we would eat at those cozy, quaint family owned restaurants in New York’s “Little Italy”.  There we would always find a similar stuffed chicken dish on the menu.   Let’s Cook!!

Stuffed Rolled Chicken Breasts with Prosciutto and Gruyere Cheese with White Wine and Sage Sauce

  • Servings: 4-6
  • Difficulty: easy
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These rolled Chicken Breasts make a great statement when entertaining. Easy and  delicious too!

Ingredients

2 Chicken breast halves

3/4 lb prosciutto crudo imported (San Danieli or Parma) sliced thin

3/4 lb of sliced Gruyere or Swiss cheese

1 cup of dry white wine

1 cup of chicken broth

3 tbls extra virgin olive oil

Chicken Seasoning mixture to taste (McCormicks Montreal Chicken)

2 tbls fresh sage chopped

Sea Salt and Pepper to taste

Ingredients

Directions

-Lay your chicken breasts on a cutting board, make a cut through the middle along the length side making sure not to cut through the breast,open flat, cut again along the two sides not going through the chicken, open again.  Trying to get the breast as open and flat as possible.  If your butcher can do this for you, better yet!!!

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-Lay your opened breasts on parchment or plastic wrap and cover with another piece.  With a meat pounder gently pound the chicken making sure not to tear it

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-Uncover the chicken, and layer with the prosciutto do the same with the cheeseIMG_0796.JPG

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-Carefully roll the chicken breast making sure the prosciutto and cheese stay inside the roll, roll the chicken as tight as you can

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Secure the chicken breasts with toothpicks and season to your liking with chicken seasoning mix

-In a skillet, heat the olive oil, when  the oil is hot, add the breasts and brown on all sides carefully turning  with kitchen tongsIMG_0800

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-When golden brown on all sides, remove the breast, place on a dish and add the white wine, the sage and the chicken broth to the hot pan, deglaze the pan on a lively flame, stirring to releasing  all the brown bits on the panIMG_0802.JPG

IMG_0803-Cook the wine off and let the sauce reduce

-Place the chicken back into the sauce continue to cook until the chicken is cooked all the way through

-Remove the chicken from the pan and let set for 10 minutes before slicing.fullsizeoutput_34

-Place on a platter and either serve the sauce on the side or on top of the chicken.

Buon Appetito

Directions

Mickey

 

 

 

 

 

 

 

Chicken Cutlets with a Lemon Caper Sauce

These Chicken Cutlets are so easy, ready in 20 minutes with and few ingredients.   I always have lemons, parsley, wine and capers on hand, fundamental ingredients for an Italian kitchen.  This recipe is a go to, especially when you have last minute guests, or,  just want to prepare a quick, but tasty dinner.  Serve your cutlets with a pasta agile olio e peperoncino (recipe coming soon) and dinner is ready pronto!!

Chicken Cutlets with a Lemon Caper Sauce

  • Difficulty: easy
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Ingredients

3-4 Boneless, skinless chicken breasts  whole breast opened and pounded flat

Juice of 1 large lemon

1 tbls extra virgin olive oil

1/2 cup of dry white wine

1-2 tbls of capers (to taste)

Seasoned Salt mix i.e. Lawrys Seasoned Salt

handful of chopped Italian flat leaf parsley

Directions

-Pound your chicken breast between 2 pieces of parchment paper or plastic wrap with a meat pounder, season with salt mix

-In a non stick pan, add the olive oil , heat the pan and oil on medium heat, add the chicken breasts (note- you can add more olive oil if it seems too dry for you, I try to keep it on the lighter side) Brown the chicken on both sidesfullsizeoutput_22.jpeg

-When chicken breasts are golden brown on both sides, remove and place on a dish while you deglaze the pan.  Turn the heat slightly higher, add the wine then the lemon juice, stir to release the crusty pieces off the bottom.  Add the capers.  Let the sauce reduce a bit. fullsizeoutput_23.jpeg

-Place the chicken back in the pan, lower the heat and continue to cook the breasts.  Add the parsley

-When you serve, spoon the lemon caper sauce over the chicken breasts.

Buon Appetito!!

Mickey

Tangy Grilled Chicken Tenders in a Garlic, Basil Lemon Oil Marinade

I came up this fast marinade about a year ago when I had chicken breast tenders and little time to prepare dinner…  They are spicy and tangy,  as you bite into them you taste all the different marinade elements.  The trick is to pleat the chicken breasts when you skewer them to capture the garlic, basil, hot pepper and scallion in the pockets so when you grill them all the flavors come out.

Tangy Chicken Tenders in a Garlic, Basil, Lemon Oil Marinade

  • Servings: 2-3
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Easy, flavorful grilled chicken  breast alternative

Ingredients

1 lb Chicken Breast filets (tenders)

2 tbls extra virgin olive oil

the juice of 2 lemons

1 scallion diced

1 tbls balsamic vinegar

1 mild to med hot pepper sliced thinly (to taste)

2 large garlic cloves sliced thinly (you want the garlic to grill easily so slice it thin)

handful of fresh basil leaves chopped

Chicken Spice mix to taste  (Grill mates Montreal Chicken works!)

Directions

-In a dish large enough for the chicken breasts add the chicken breasts, lemon juice, olive oil, balsamic vinegar, thinly slice pepper and garlic, diced scallion, basil leaves chopped, along with the spice mix.  Mix well and let sit for at least 20 minutesIMG_0124.JPG

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-Skewer the Breasts in a manner which allows you to keep the garlic, pepper inside the chicken (this gets a little tricky with tenders, if you use regular thin cut breasts you can roll the mix inside before inserting the skewer)

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-Place the chicken skewer on a preheated grill  direct heat medium low until golden brown and cooked through the middle.

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-They are not the prettiest, but they are yummy!!!

Buon Appetito!!

 

Split Pea Soup with Spring Onions and Thyme

Another favorite soup to welcome the season.  This Split pea soup  is a light vegetarian version, few ingredients,  easy to prepare and flavorful.  Great for lunch or dinner served with a sprig of fresh thyme… Spring is in the air!!!!

Split Pea Soup with Spring Onions and Fresh Thyme

  • Servings: 2-4
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A Fresh, light Springtime favorite

Ingredients

-1 cup of split peas

-2 tbls extra virgin olive oil

-1 garlic clove

-2 large carrots

-3 celery stalks

-4 spring onions

-2 scallions

-7 cups broth, vegetable or chicken

-course grind sea salt

-fresh ground pepper

-6 sprigs of fresh thyme

Directions

-In a deep soup pot add the olive oil, finely chop the spring onions, garlic and the scallions and add to the oil.  Saute on medium/low heat until the onions are translucent about 3-5 minutes careful not to burn.IMG_0837

-Dice the celery and carrotsIMG_0835

-add the chopped celery, carrots and the split peas to the onions

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Add the broth, sea salt, pepper and thyme cook simmer on a medium/low heat. (Note- unsoaked peas can take 1-2 hours to cook you need to watch the and maintain the broth level, if you presoak the peas cooking time is around 45 minutes.)    Cook the soup until the peas are soft to the bite.IMG_0843

-remove approximately 2 cups and blend with a immersion blender, mix the creamed soup back into the pot

-serve with a drizzle of olive oilIMG_0846

As always I look forward to your feedback!

Buon Appetito!!