Prosciutto stuffed chicken

photo(28)Anybody who tells you that they don’t like prosciutto has either never tried it or is insane. Of all the foods that exist on this planet, prosciutto might be the most perfect: salty, slightly sweet, unctuous, and perfectly balanced in fat-to-meat ratio. It’s a lovely, wonderful thing to eat, and our admitted favorite way is to just cram the stuff into our faces by the fistful — but sometimes it’s nice to sit down to a meal that’s eaten with a fork and a knife. You know, civilized. To that end, we decided to take some prosciutto, wrap it up with some cheese and basil inside a piece of chicken, then bake the lot into a gooey pile of fragrant deliciousness.

When it comes to prosciutto, we’re big fans of La Quercia, an Iowa meat producer known worldwide for their quality pork. “But Michael,” you say. “Isn’t prosciutto supposed to come from Italy?!” Well, yes, it’s a style that originated in Italy…but I promise you that the folks at La Quercia know their business.

Prosciutto stuffed chicken

  • IMG_07942 boneless chicken breasts, or 4 boneless chicken thighs
  • 6-8 slices of prosciutto. Seriously, go to a meat market or deli and buy the good stuff. The six pieces I bought tonight was only $3.50, and it was so much better than the pre-packaged stuff from the grocery store. Buy extra if you’re a snacker.
  • 4 pieces provolone cheese
  • 12 basil leaves
  • Red wine vinegar
  • Olive oil
  • Salt and pepper

Pound your pieces of chicken until they’re around 1/4 inch thick. Lay the prosciutto on the underside of the chicken, then the provolone, then a few leaves of the basil (according to how much basil you like to taste). Roll each piece of chicken up and place in a baking dish. Slop a generous dash of vinegar onto the chicken, then hit the dish with healthy glug of the olive oil. Finish with kosher salt and fresh-cracked pepper, then bake at 375 until the chicken is done. Serve.

Now go find a pig and thank it for being so delicious. Happy cooking!

IMG_0636

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