Tuesday, April 29, 2014

Prosciutto Seared Chicken Breast

Prosciutto Seared Chicken Breast

















Prosciutto Seared Chicken Breast solves the age old problem of having to eat boring meals when you’re cooking for one.  Sandwiches are easy to make but this isn't much harder than making a grilled cheese sandwich and the finished plate is surely more impressive.   

Just because you’re cooking for one doesn't mean that you shouldn't invest a few extra minutes to make something special for yourself.  If you have a good stock of ingredients in the fridge, meals like this are easy to put together in about 5 minutes.  In my case I had some leftover salad in fridge from my previous night’s dinner and I thought what could I do to make this half wilted salad seem like a feast. 

Enter the prosciutto seared chicken. 

When that succulent cutlet crowned the salad it became an impressive meal indeed. 

I’m always looking for new ideas to impress myself when no one is around.

What are some of your favorite quick meals? 

Prosciutto Seared Chicken Breast
Prep time: 3 min
Cook time: 5 min

Ingredients
  • 5-6 oz chicken breast cutlet, rinsed and dried
  • 2 thin slices of prosciutto
  • Parmigiano Reggiano, grated
  • salt and pepper to taste
  • dried tarragon
  • olive oil

Video Tutorial




Instructions
  1. Season both sides of the chicken cutlet with  black pepper,  dried tarragon and tiny bit of salt.
  2. Add some grated Parmigiano Reggiano (about ½ oz) to the cutlet. 
  3. Layer on a few slices of thinly sliced prosciutto and press it down a little to help it adhere. 
  4. Now drizzle a little olive oil onto a preheated cast iron pan then place the cutlet (prosciutto side down) onto the skillet.  Do not attempt to move the cutlet until it’s ready to turn since the cheese needs to melt to properly adhere the prosciutto.  
  5. After about 3 minutes or once you see the edges of the chicken starting to turn white, flip it and add a few more tarragon flakes for the visual contrast.
  6. Cook it for 1-2 minutes on the second side then remove it from the pan and serve it with whatever you want.  I served mine on top of a salad but it’s equally delicious next to a side of pasta, some grilled veggies or whatever you want. 

1 comment:

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