Prosciutto-Wrapped Roasted Chicken Breast

CELEBRATING FATHER’S DAY!

Today is full of memories for Brion & I. My father passed away in 2005 and Brion’s in 2011. There is never a week that goes by that we don’t reminisce about something we remember about one or the other. Our Dad’s were men who always had great, real-life stories to tell. If only those stories had been recorded or written down so we could enjoy them once again.

They each followed a very different path on their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

There are never enough words to describe just how important they were to us and what a powerful influence they continue to be. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.

For this blog post, I’m preparing a meal I think they both would have enjoyed. The sweetness of cooked strawberries creates a lovely balance with the saltiness of the prosciutto and the smoked gouda cheese.

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Prosciutto-Wrapped Roasted Chicken Breast
Votes: 1
Rating: 5
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Servings
Ingredients
Chicken Breast
Raspberry-Pepper Sauce
Servings
Ingredients
Chicken Breast
Raspberry-Pepper Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken
  1. Butterfly chicken breasts & lay out flat; season with salt & pepper. In each chicken breast, add about 1/4 cup sliced strawberries, 2 green onions & about 30 gm smoked cheese. Allow green onions to stick out from both ends of the breast. Fold the breast closed & place another 30 gm cheese on top.
  2. On your work surface, lay out 3 slices of prosciutto, overlapping slightly. Place the stuffed chicken breast at one end of the prosciutto & begin rolling. Repeat with second chicken breast. As you roll, the prosciutto will stick to itself.
  3. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  4. Drizzle breasts with olive oil & roast for about 25 minutes or until cooked through. Place on serving dish & keep warm.
Raspberry-Pepper Sauce
  1. In a microwave safe dish, whisk together raspberry preserve & hot pepper jelly. Heat in microwave.
Serving
  1. Drizzle warm sauce over chicken breast & serve. This chicken is excellent with rice & steamed broccoli.

Lemon Chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.

In Canada, we usually either use breading or batter to coat the chicken before cooking it and serving it in a sweet lemon flavored sauce. A completely unrelated dish from Italy, also called lemon chicken is where a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and vegetables. In France, lemon chicken generally includes Dijon mustard in the sauce and is accompanied by roasted potatoes. I would presume the German version would be a chicken schnitzel with fresh lemon.

Having an inherited love of ‘sweet things’, lemon chicken has always appealed to me. I prefer to make a tempura batter to dip the chicken strips in and then fry them on a griddle. I’m not big on anything deep fried so this is as close as it gets for me. Some years ago I came across a recipe on a kraftfoods.com site for a very unique and easy ‘lemon sauce’ for chicken. It might not appeal to everyone but we enjoy it every so often.


Print Recipe


Lemon Chicken

Votes: 1
Rating: 5
You:
Rate this recipe!

Course Main Dish
Cuisine American

Servings


Ingredients
Tempura Batter for Chicken

Lemon Sauce

Course Main Dish
Cuisine American

Servings


Ingredients
Tempura Batter for Chicken

Lemon Sauce

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Stir-Fry Vegetables
  1. Prepare vegetables & saute in 1/2 cup chicken broth until tender-crisp. Drain broth & reserve for later.

Tempura Batter
  1. In a bowl, whisk together all batter ingredients. Slice chicken breast into thin strips & place in batter; mix well. Heat griddle to 325 F. Add a small amount of oil; remove chicken strips from batter & place on griddle. Fry on each side until cooked & golden. Lay on paper towel to blot off oil.

Lemon Sauce
  1. In a small saucepan, combine jelly powder & cornstarch. Add 1 cup chicken broth, dressing, garlic & ginger; stir until jelly powder is dissolved. Simmer over medium heat until sauce is thickened, stirring frequently. Add reserved broth from vegetables.

  2. Combine vegetables chicken & lemon sauce. Serve over hot cooked rice, if desired.