Prosciutto wrapped Chicken Roulade with Sun-Dried Tomato Pistou
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Recipes in this Video
3 recipes
Ingredients
- ●4 boneless, skinless chicken breasts
- ●8 slices prosciutto
- ●1/2 cup sun-dried tomatoes, chopped
- ●1/4 cup fresh basil leaves
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
- ●1 tbsp balsamic vinegar
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a food processor, combine sun-dried tomatoes, basil, olive oil, garlic, salt, and pepper. Blend until smooth to create the pistou.
- 3Place each chicken breast between two sheets of plastic wrap and pound to an even thickness using a meat mallet.
- 4Spread a thin layer of the sun-dried tomato pistou over each chicken breast.
- 5Lay two slices of prosciutto on top of the pistou-covered chicken breast, overlapping slightly.
- 6Roll the chicken tightly, starting from one end, and secure with toothpicks or kitchen twine.
- 7Repeat with the remaining chicken breasts.
- 8Place the chicken roulades seam-side down in a baking dish. Drizzle with balsamic vinegar and sprinkle with Parmesan cheese if using.
- 9Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.
- 10Remove from the oven and let rest for 5 minutes before slicing into rounds.
- 11Serve warm, drizzled with any remaining pistou.
Equipment
meat malletplastic wrapbaking dishfood processortoothpicks or kitchen twine
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb fresh asparagus, trimmed
- ●1 cup yellow tomatoes, halved
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
- ●1 tbsp fresh basil, chopped
Instructions
- 1Bring a pot of salted water to a boil.
- 2Add the trimmed asparagus to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp.
- 3Remove the asparagus and immediately transfer to an ice bath to stop the cooking process.
- 4In a large bowl, combine the halved yellow tomatoes, olive oil, salt, black pepper, and lemon juice.
- 5Add the blanched asparagus to the bowl and gently toss to combine with the tomato mixture.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Garnish with fresh basil before serving.
- 8Serve chilled or at room temperature.
Equipment
potbowlice bath
Ingredients
- ●1 cup orzo pasta
- ●2 cups vegetable broth
- ●2 tablespoons olive oil
- ●2 cups arugula
- ●1/2 cup grated Parmesan cheese
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon garlic powder
- ●1/4 teaspoon red pepper flakes (optional)
Instructions
- 1In a medium saucepan, bring the vegetable broth to a boil.
- 2Add the orzo pasta to the boiling broth and cook according to package instructions until al dente, about 8-10 minutes.
- 3While the orzo is cooking, heat olive oil in a large skillet over medium heat.
- 4Once the orzo is cooked, drain any excess broth and add the orzo to the skillet with the olive oil.
- 5Toast the orzo in the skillet for about 2-3 minutes, stirring frequently until it starts to turn golden brown.
- 6Add the arugula to the skillet and cook for an additional 1-2 minutes until wilted.
- 7Stir in the grated Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes (if using).
- 8Mix well until the cheese is melted and everything is combined.
- 9Remove from heat and serve warm.
Equipment
medium saucepanlarge skilletmeasuring cupsmeasuring spoonscolander
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