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PhotoRecipe: Chicken Wrapped in Prosciutto & Shaved Fennel Salad

Dear Friends and Followers,

This is a great recipe for a weeknight quick meal. I promise you EVERYONE will enjoy it (and I mean kids will like it too!). It is a cheesy and crunchy recipe that could be considered the stepsister of a saltimbocca alla romana. To lighten up the flavor and give you the much needed vitamins, there is nothing better than some fennels which are in season right now.

Enjoy!

For the Chicken:

  • 2 chicken boneless skinless chicken breasts filet (each is 1/2 of the chicken breast)
  • 4 slices of prosciutto
  • 1/4 cup of ricotta
  • 4 leaves of basil, thinly sliced in a chiffonade (if you do not have fresh herbs at home a pinch of Italian seasoning will to the trick)
  • 1 tbps of safflower oil (or other light flavored oil i.e. canola, light olive oil, grapeseed etc.)
  • Salt

For the Salad:

  • 1 fennel, washed, leaves removed
  • 1 tsp grainy mustard
  • juice of 1/2 lemon
  • 1 tsp honey
  • 1/4 tbsp salt
  • 2 tbsp EVOO

Preheat the oven at 375F, line a baking sheet with parchment paper. Season the chicken breast filets on both sides with salt.  Mix the ricotta with the herbs and spread it on the chicken breasts.  Place 2 prosciutto slices on each ricotta covered chicken breast so that they overlap slightly. Roll the chicken and place it on the baking sheet.  Drizzle with the oils and bake for approximately 15 minutes. Check for doneness by using a meat termometer (the right temperature for chicken breast is anything between 165F and 170F).

Thinly shave a fennel with a mandoline and place in a salad bowl. Mix the remaining ingredients in a clean jar and shake vigorously (to create an emulsion :-) ).  Season the fennel with the vinaigrette and serve with the chicken.