Californian

Baked Prosciutto-Wrapped Chicken

Baked Prosciutto-Wrapped Chicken

Serves 2 | Wine to pair: 2009 Barefoot Cabernet Sauvignon – a jammy wine with robust flavors of wild berries and currants. Hints of toasted oak and clove with a velvety smooth finish.

Wrapping butter-rubbed chicken with prosciutto is messy and requires some patience but the resulting dish is delicious … well worth the wrapping.

  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon butter, room temperature
  • 8 ounces prosciutto
  • 6 to 8 pieces of chicken breast tenderloins or 2 boneless chicken breasts
  • 1 tablespoon grapeseed oil or olive oil
  • 8 ounces crimini or white mushrooms, sliced
  • 1/4 cup cabernet sauvignon
  • sharp cheddar and/or Monterey Jack cheese, 4 slices each type cheese for 8 slices total
  1. Preheat over 400º F.
  2. In a small bowl combine garlic and butter.
  3. Wrapping method #1: In rimmed baking dish lay out the prosciutto flat, place chicken on top and apply the butter onto the chicken. Wrap the prosciutto over the chicken.  Wrapping method #2: Over a rimmed baking dish apply the butter onto the chicken. One by one wrap the prosciutto around buttered chicken. Cover the dish with foil. Roast in oven on center rack for 25 minutes.
  4. In a medium skillet add oil over medium-high heat. Saute mushrooms until golden brown 3-4 minutes. Add cabernet to deglaze about 15 seconds. This becomes part of the mushroom wine sauce.
  5. After chicken is done immediately top the chicken with the cheese to melt.

Serve topped with mushrooms and wine sauce.

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Discussion

4 thoughts on “Baked Prosciutto-Wrapped Chicken

  1. This really looks delicious! I really appreciate the wine pairings with the recipes. I’ve been trying to learn more amount wine.

    Posted by alexdesnick | March 26, 2012, 6:42 pm
    • Thank you Alex. I learned about wine mainly by going wine tasting. You’ve probably noticed that certain regions are known to produce very good types of wine. For example, Sonoma and Carneros Valley produces very good Pinot Noir. So when you’re out selecting a Pinot Noir at a restaurant or just shopping for one, shop by the region it comes from, not the label name. If you find a Pinot Noir from Sonoma, Carneros, Edna Valley or Santa Maria chances are it will be a very nice Pinot! We tasted some of the best Pinot Noir from Santa Maria (Central Coast).

      Posted by unwind cooking | April 2, 2012, 9:43 am
  2. The food on this site is just lovely!

    Posted by Daily Dose of Fresh | March 23, 2012, 12:33 pm

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