I was looking in my cookbooks again and came across this recipe on the same page as the Sesame Ginger Chicken recipe. It looked yummy, so I made it too.
Basil and Prosciutto Chicken1 tbsp vegetable oil
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
4 tsp Dijon mustard
4 thin slices prosciutto or fully cooked ham
1/4 cup shredded mozzarella cheese
4 fresh basil leaves
Heat oil in a 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer, until chicken is no longer pink in center of thickest pieces.
Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.
Serves 4
Having had prosciutto in a previous recipe, I liked the taste. If you can't find prosciutto, use a good ham. I found my prosciutto near the deli section in pre-packaged servings. This recipe was found in my Betty Crocker annual recipe cookbook. The basil is best eaten on top of this chicken for the full effect of the flavor combination. I served it with a mixed greens salad with Italian dressing and thin spaghetti noodles. The oil I used was olive oil.
Flavor Rating: Great, I like the combination of fresh basil with the prosciutto.
Ease of Preparation: Easy, if you can cook chicken, you can cook this.
No comments:
Post a Comment