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Just for taste. Christine and I hosted a cooking class last year at Central Market in Austin. I cooked, she talked (go figure). Enjoy our recipe for Proscuitto Wrapped Dijon Chicken served over Saffron Orzo with a Roasted Vegetable Medley. It's really great. |
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Proscuitto Wrapped Dijon Chicken Chris had this dish in an Italian restaurant in England and came home, determined to recreate it – which he has done! Ingredients:
2 large
chicken breasts |
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Preheat oven to 400 degrees. Separate the breast halves to create 4 breast filets. Pound the chicken breasts with a heavy mallet under saran wrap until flat and fairly thin. Season with salt and fresh pepper. In a sauce pan, sauté the shallots and garlic in 2 tablespoons of olive oil and a tablespoon of butter till translucent, about 3 minutes. Add white wine, Dijon mustard and Herbes de Provence and simmer for 5 minutes. Coat the chicken breasts in the Dijon/wine sauce and place one teaspoon of whole grain mustard and a sprig of parsley at the thinner end of the breast. Starting there, roll the breast and and then wrap with prosciutto ham. Secure with a wooden toothpick if necessary. Drizzle with olive oil and top with cracked black pepper. Place in lightly oiled baking dish and bake uncovered at 400 degrees for 50 minutes. The proscuitto should get crispy and the kitchen should smell incredible. Serve over Orzo. Deglaze the chicken pan by adding white wine and a squeeze of lemon…let reduce for 5 minutes, then pour over chicken & orzo to finish. Serves 4 Saffron Orzo No special story – we found this through the magic of Google! I mixes well with the Dijon sauce from the Chicken. Ingredients 4 cups
chicken stock In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper and parsley. Toss to combine. Serves 6 Roasted Vegetable Medley Simple and delicious. Ingredients 6 oz.
Crimini mushrooms Preheat oven to 400 degrees. Cut the peppers along their folds in lengthwise sections (8 to a pepper). Scrape away and discard the pulpy core. Peel the onion and cut into 8 wedge shaped sections. Place the vegetables in a baking dish, drizzle with EV olive oil, sprinkle with salt and fresh pepper and toss till coated. Bake in oven at 400 degrees for 30 to 40 minutes, tossing once more halfway through cooking time. Serves 4 |
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