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Because nothing is better than great food... except enjoying it with someone special!

OUR RECENT RECIPES:

Prosciutto Manchego Chicken & Rosemary Potatoes

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There's a great little Italian delicatessen near us that has a wide array of fresh and flavorful foods. We enjoy going to see what they have out for sampling and bringing it home to create a dinner.


This prosciutto manchego chicken is what we came up with this week.

The rosemary potatoes are an easy go-to side that pairs really nicely with just about everything -- and they're easy, too! They need a bit more time than the chicken so it works well to throw them in the oven while preparing the rest of the meal.

For the chicken:
-2 small chicken breasts, pounded thin with meat tenderizer
-2 thin slices of prosciutto
-2 tablespoons ricotta cheese
-4 slices manchego cheese
-2 pinches of shaved parmesan for sprinkling
-1 garlic clove, minced
-2 tbsp. dried parsley
-a few shakes of sea salt and freshly ground pepper
-olive oil

Preheat oven to 375ºF.

Heat enough olive oil to cover the bottom of  frying pan. On medium heat, add garlic, 1 tbsp. parsley, salt and pepper to olive oil. Sear chicken on each side until it has turned slightly golden brown.

Place pan seared chicken in a baking dish. On each, put 1 tbsp. ricotta, topped with the prosciutto slice. Add both cheeses and remaining parsley on top. Bake for 20 minutes, uncovered, until the cheese is bubbly.

For the potatoes:
-2-3 red-skinned potatoes
-2 sprigs rosemary, minced
-olive oil for drizzling
-sea salt and fresh ground pepper to your taste

Preheat oven to 375ºF.

Chop the potatoes into bite-sized pieces and place on baking sheet. Drizzle with olive oil and add rosemary, salt and pepper. Use a spatula to toss. Bake for 40 minutes, removing 2-3 times to flip potatoes. You may want to broil for the last 2 minutes to get the outsides nice and crispy.

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