Chicken Because I Can

In my quest to both cater to Mr. Wilson's love for as well as the rest of the worlds desire for chicken, I give you today's recipe.  Prosciutto Wrapped Breast of Chicken with Fresh Pecorino.    Alright, it's not a title but maybe you can suggest a name for it in the comments.  I modified this from a YouTube video of Jamie Oliver, he called it Chicken Parmesan and fried the hell out of it.  This would not be that. Served with whole wheat pasta this dish serves 8 with everyone getting half a breast.  The cheese and prosciutto give the sense of decadence without a huge surge in calories. 


There are countless ways to modify this, by using a different protein like a pork chop, chicken thigh, a small loaf of ground turkey or lamb.  Change out the cheese and you change a major flavor component.  I like the pecorino which also comes in a peppercorn format, because of its sheep's milk origins but Parmesan or even cheddar would be nice.  The addition of pineapple was even suggested. Two slices of prosciutto add 80 calories to a standard chicken breast.  Below is the nutrition for an one breast, which in my world serves two.  An entire breast has 239 calories and 41 grams of protein.   Make sure to buy good quality  prosciutto or parma ham with just a small ring of fat around the outside, stay away from Boars Head or other mass made brands. The ingredients should list salt and pork nothing else.  If you are sodium sensitive, this isn't a recipe for you, as prosciutto by its nature is merely a pig's leg cured with salt and air dried. 



You will need:

4 boneless skinless chicken breasts *
1/2 lb very thinly sliced prosciutto or parma ham
3 oz fresh pecorino
salt and pepper to taste
parchment paper or cling wrap  

Preheat oven to 425

Shred cheese and set aside.  Using a piece of parchment paper,  lay out two pieces of prosciutto overlapping slightly.  Pepper your chicken breast, given the saltiness of the prosciutto I would leave out the salt.  Lay a tablespoon or two of cheese across the ham and place your breast on top.  Wrap the ham around the chicken and lay seam side down on a baking dish.  Repeat with the remaining breasts and top breasts with any remaining cheese.  Allow to set for 15 minutes if your chicken and ham were cold when you started.  Bake for 20 to 25 minutes and remove from the oven and allow to rest for 10 minutes more.  Photo notes are below

I have a convection oven so meat cooks faster.  The  most effective way to ensure your meat is cooked to your liking is to get a digital meat thermometer and place it in the breast when you place them in the oven.  

*A few technique notes: 
I mentioned this in a post last week but part of the reason chicken cooks unevenly is the size and shape of the breast

Pounding yer breast:
You can use a meat mallet for this or a heavy bottomed pan or pot.  It's a good stress reliever.  The photos illustrate the process, but you simply sandwich the breast between two layers of parchment paper and apply five or six good whacks to the breast with your bludgeon of choice. Try and concentrate on the thicker end of the breast and if necessary repeat until your breast is more uniform in thickness.  

 

Photo notes: