The best meal I've ever made...
Maybe even the best I've ever had...its' called chicken saltimbocca. It's italian and I think it means "like having sex in your mouth."
Anyhow, basically it's chicken breast rolled and stuffed with a little cheese, prosciutto (if you've never had it, it's like bacon times infinity!), and fresh basil leafs cooked in this lemon/chicken broth sauce.
EDIT: I forgot to tell you how to put it together. You get boneless chicken breasts and if they're super thick, slice it in half, length wise. Then pound them thing. Place a pice of prosciutto in them, then a leaf or two of fresh basil and maybe a leaf of baby spinach for more color. Then sprinkle either a little (not much, too much cheese will ruin it) mozerella or fresh parmesian cheese over teh top. Then roll the chicken pieces and pin them with tooth picks.
Mix 1 can of chicken broth, a lemon with the zest, salt and pepper, maybe some thyme. Heat some olive oil, sear the chicken on each side, then add the sauce. Immediately turn down the heat to simmer, scrape the bottom of the pan (Do NOT USE TEFLON...cooking good stuff like this doesn't work as well), and cover for about 15 minutes.
When the chicken is done, remove it and cook teh sauce down a little, reducing it by about half. Then pour the remaining sauce over the chicken.
When I served it, I swear, I've never seen food disappear that fast. Heck, when my wife drove up the drive way, I tried to NOT let her know something special was being cooked, but she said that she could smell it outside. Dang it.
For a side dish, prosciutto and peas. Take 2 cloves of garlic and 2 or 3 shallots and chop them, sautee them in olive oil. Then chop fresh spinach into small pieces (basically dice it) and add the peas and spinach to the garlic and shallots after they've carmilized. If you're using frozen peas, which I do, thaw them. YOu don't want the ice getting in there and watering things down. After the peas are warm (but not soft) add the prosciutto and serve.
Prosciutto is expensive, very expensive. Like $5.00 for 3 ounces...so in the peas you can substitute canadian bacon or something like that.
Which brings me to my main point. I'm super husband! ;)
Any other favorite recipes?
Anyhow, basically it's chicken breast rolled and stuffed with a little cheese, prosciutto (if you've never had it, it's like bacon times infinity!), and fresh basil leafs cooked in this lemon/chicken broth sauce.
EDIT: I forgot to tell you how to put it together. You get boneless chicken breasts and if they're super thick, slice it in half, length wise. Then pound them thing. Place a pice of prosciutto in them, then a leaf or two of fresh basil and maybe a leaf of baby spinach for more color. Then sprinkle either a little (not much, too much cheese will ruin it) mozerella or fresh parmesian cheese over teh top. Then roll the chicken pieces and pin them with tooth picks.
Mix 1 can of chicken broth, a lemon with the zest, salt and pepper, maybe some thyme. Heat some olive oil, sear the chicken on each side, then add the sauce. Immediately turn down the heat to simmer, scrape the bottom of the pan (Do NOT USE TEFLON...cooking good stuff like this doesn't work as well), and cover for about 15 minutes.
When the chicken is done, remove it and cook teh sauce down a little, reducing it by about half. Then pour the remaining sauce over the chicken.
When I served it, I swear, I've never seen food disappear that fast. Heck, when my wife drove up the drive way, I tried to NOT let her know something special was being cooked, but she said that she could smell it outside. Dang it.
For a side dish, prosciutto and peas. Take 2 cloves of garlic and 2 or 3 shallots and chop them, sautee them in olive oil. Then chop fresh spinach into small pieces (basically dice it) and add the peas and spinach to the garlic and shallots after they've carmilized. If you're using frozen peas, which I do, thaw them. YOu don't want the ice getting in there and watering things down. After the peas are warm (but not soft) add the prosciutto and serve.
Prosciutto is expensive, very expensive. Like $5.00 for 3 ounces...so in the peas you can substitute canadian bacon or something like that.
Which brings me to my main point. I'm super husband! ;)
Any other favorite recipes?
1 Comments:
Best regards from NY! » »
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