Category: Chicken

Prosciutto Wrapped Stuffed Chicken Breast with Jalapeño Orange Sauce

 

 

 

 

Ingredients:

 

  • 6 Medium to Large Boneless Skinless Chicken Breasts
  • 1/2 lb Sliced Prosciutto
  • 10 oz Garlic and Herb Boursin Cheese
  • 3 oz Jar of Sweet Roasted Red Peppers, Chopped
  • 4 oz Shredded Mozzarella Cheese
  • 1/2 tsp Orange Peel or Zest
  • 1 tsp Chopped Parsley
  • Salt and Pepper to Taste
  • 12 oz Orange Marmalade
  • 8 oz Jalapeno Pepper Jelly
  • 9 x 13 Baking Dish

Preheat oven to 350 degrees. Wash Chicken well and pat dry. On a clean surface, use a rolling-pin to gently pound and roll out each chicken breast until flat and semi circular. It should be about 1/4 ” thickness all over. (I lay out a piece of aluminum foil to place chicken on, then top with a piece of Saran Wrap when rolling. It keeps things cleaner and it is gentler on the chicken, so as not to break or shred it.) When all pieces have been rolled out, place them on a baking sheet or platter and sprinkle a small amount of salt and pepper onto the top of each piece. Next, add the chopped parsley, orange peel or zest, and a sprinkle of pepper to the Boursin Cheese in a small bowl. Stir together until well combined and smooth. Now spread a thin, even layer of the Boursin Cheese mixture onto the top of each Chicken Breast. Fill the entire center surface of each breast, leaving about a 1/8″ edge all the way around. Drop 1/6th of the chopped Red Peppers onto the Boursin layer of each individual piece. Evenly sprinkle 1/6th of the mozzarella cheese on the top of the red peppers on each piece. Now it is time to roll these up and wrap them. Separate the Prosciutto into individual slices. Take a Chicken Breast, starting on one end (a short end), roll it up, slowly, keeping it tight so as to create a few internal layers when done. Once the breast is rolled up tightly, use 3 pieces of Prosciutto, more if needed depending on the size of the breast, and completely wrap the roll tightly. Start at one end and generously cover all over, leaving no part of the chicken meat exposed. Be sure to even wrap and cover the open ends of the roll, to seal and keep the filling inside. Place the tightly wrapped roll, seam side down, into a 9 x 13 dish. Now repeat the roll and wrap process with the remaining pieces. When all rolls are complete, place the dish in the oven and bake, uncovered, at 350 degrees for 10 minutes. After 10 minutes, turn the oven up to 400 degrees and bake for an additional 50 minutes. Make your sauce during this time.  When you remove the chicken at the end, please make sure that the juices are clear, indicating that it is done, since cooking time can vary in different ovens.

While the chicken is baking, get out a small saucepan. Place the Orange Marmalade and the Jalapeño Pepper Jelly in the pan. Place on the stove, on low heat, and stir frequently until well combined. Continue to heat on simmer and stir until a syrupy glaze is formed. Keep sauce warm while waiting for chicken to cook.

When you are ready to serve the chicken, plate it, then drizzle a generous layer of the sauce on top. It not only looks beautiful, it tastes amazing! Enjoy!

 

 

 

 

Balsamic Rosemary Chicken and Potatoes

  

 

Ingredients:

  • 3/4 cup Balsamic Vinegar
  • 3 tbsp Stone Ground Mustard
  • 4 tbsp Honey
  • 3 cloves Minced Garlic
  • 1 tsp dried parsley
  • 1/2 tbsp+ Salt
  •  1 tbsp+pepper
  • 2 tbsp dark brown sugar
  • Fresh Rosemary Sprigs
  • 3 lbs Red Potatoes (cut in quarters)
  • 3 tbsp Extra Virgin Olive Oil
  • 3 Boneless, skinless Chicken Breasts

In a large bowl, Whisk together the Vinegar, Mustard, Honey, Garlic, Brown sugar, Parsley, Salt, and Pepper. Add 3/4 of the mixture to the Chicken Breasts and toss to coat completely. Place coated chicken in a covered dish or ziploc bag. Put into the refrigerator and let marinate for 1 hour. Set aside the remaining 1/4 of the marinade. Preheat oven to 350 degrees.  Wash and cut all potatoes into equal quarters. Pat potatoes dry and place them in a large bowl. Add Olive Oil and Salt and Pepper to taste to the potatoes. Toss well to coat. Add the leaves of 3 Rosemary Sprigs to the potatoes and toss again until well coated. Once the chicken has marinated, remove from the refrigerator. Now you will need a large roasting  pan to cook it in. Place the Chicken Breasts in the Roasting Pan and pour the marinade in with them. Space them out so that there is room to place potatoes around them. Now, toss the potatoes one last time to coat well and then place them in the pan, filling in the spaces surrounding the chicken breasts. Pour the reserved 1/4 of the marinade over the tops of all of the Chicken Breasts and Potatoes in the pan. Top with 6-8 fresh Rosemary Sprigs. Place in the oven and bake, uncovered, for 1 – 1 1/2 hours or until potatoes are tender. All ovens are different, so be careful not to overcook the chicken. If the potatoes are not tender when the chicken is done, remove the chicken and keep warm in a covered dish until the potatoes are ready. (As long as the potatoes are cut into small enough quarters, this should not be necessary.)  Let stand for 5 minutes, then serve. Spoon pan juice over the top once plated. Enjoy!