Fast, easy and truly impressive, this chicken recipe can be adapted to many cuisine. I'll cover a few variations at the end. I served this with a simple long pasta: (al dente), raw sliced garlic, oil packed black olives and a drizzle of good EVOO.
Source: Inspiration came from trying to make a chicken bas
1. Lay the chicken breast flat and slice it from the side. Don't cut all the way through, the idea is to be able to open the breast up like a book.
2. Open it like a book.
3. Put some wax paper under it and another sheet over it.
4. Beat your meat. Get it about 1/3 inch thick evenly. It should end up in the size and shape of a small dinner plate.
5. Season with the Italian seasoning.
6. Lay two slices prosciutto across the chicken.
7 Cover that with a slice and a half of muenster and fold it over like a taco.
Optional: Coat with panko, traditonal bread crumbs, pretzel crumbs or nothing at all.
Put about 1/3 inch oil in a cast-iron pan. Heat it till the oil shimmers. Put both breasts in for 6+ minutes. Turn for 4-6 more.
Put on a platter and serve.
The above is not so much a recipe as it is a technique. This was spectacular with the simple pasta because it was fake saltimbocca. I've got big ideas with this coming up tho.
We'll have Southern Twisted Chicken with country ham, American cheese topped with cream gravy and served with a side of American fries.
We'll have Florentine Twisted chicken with spinach, Fontina served over braised greens.
We'll have Mexican Twisted Chicken with Chorizo, pepper jack cheese served on a bed of rice and a side of frijoles.
We'll have French Twisted Chicken with Blue Cheese and sauteed mushrooms inside and on top.
We'll have Caribbean Twisted Chicken with bacon and shrimp covered with a Mango sweet sour sauce.
We'll have Cajun Twisted Chicken with Andouille and oysters, side of red beans and rice.
We'll have a Cubano Twisted Chicken with ham, pork loin sliced thin and provolone and dill pickles (stackers.)
We'll have trailer Park Twisted Chicken with a hot dog and chili, served over french fries.
You get the idea!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 555 | ||
Calories from Fat: 295 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 171mg | 53 % | |
Sodium 499mg | 17 % | |
Potassium 714.6mg | 19 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.3g | ||
Protein 58.9g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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