Monday, March 29, 2010

Food Revolution #3

Ah Jamie Oliver, this recipe's a keeper!
I've tried prosciutto-wrapped meals before and wasn't thrilled with them, but this one somehow works. The saltiness of the prosciutto goes perfectly with the lemon and pepper. My daughter saids he didn't really like it, but she gobbled up her whole plate, so it couldn't have been that bad!

(I just looked back at the name of the recipe, and realized I left out one of the title ingredients! Oops! It was still fabulous though.)

3 chicken breasts
freshly ground pepper
zest of 1 lemon
fresh parsley, chopped (the recipe calls for thyme, but I didn't have any)
grated Parmesan (apparently not an essential ingredient, but feel free to use it if you remember!)
3 slices of prosciutto
olive oil

Lay chicken breasts on a large piece of plastic wrap. Season with pepper, and sprinkle with lemon zest and parsley (and Parmesan, if you want.) Wrap one piece of prosciutto around each chicken breast, on an angle (kind of in a spiral shape around the chicken.) Drizzle with olive oil, then fold plastic wrap overtop and beat the heck out of the chicken with a rolling pin, until it's about 1/2" - 1" thick. Heat a non-stick grill pan over medium heat, and cook chicken for 3-4 minutes per side. Slice chicken breast and serve on top of smashed potatoes.
4 large potatoes, scrubbed and cut into quarters (or smaller) - leave the skins on
approx. 2 tbsp. milk
approx. 2 tbsp. butter
salt & pepper

Put potatoes in a pot of salted water. Bring to a boil for 10-15 minutes, until tender. Drain and add milk, butter, and pepper. Mash and serve.
We don't make potatoes very often, but these were delicious. I'm never peeling potatoes again.
This meal was tasty, easy to make (but looks/sounds fancy), and since I used less prosciutto than what the recipe called for, I have extra prosciutto for snacking. This makes me happy.
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Amy said...

This is one of my favorite chicken breast recipes . . .love Jamie Oliver!

Stitched by Stéphanie said...

oh yum! I want to try that one! Smashed potatoes: fun name! so they're called that way because you keep the skin on?

Kathy said...

I'm not sure why they're called Smashed Potatoes - that's just what Jamie Oliver called them so I kept the name. He said the key to making good potatoes is to add your extras (like butter, milk, garlic, chives, whatever) when the potatoes are still hot - don't let them cool off. I've made them a few times now, and they always turn out great.
And the prosciutto chicken is crazy good - my stepmom made it last week for her relatives and they loved it.