Tuesday, August 26, 2008

Mozzarella and Herbs Easy Chicken Bake

This four day DNC thing is giving me more reasons to think of easy and quick meals, mostly because I get back so late from work I need to whip up something just in the nick of time to sit down and watch the closing speeches.

It took me 40 minutes to stuff everything into a side of chicken breast, toss in the oven, slice up some bread and make a garden salad using some packaged stuff. There was just enough time between Robert Casey Jr.'s Speech and Mark Warner's keynote to get dinner done and sit down to the analysis of Brooks and Shields whilst waiting for the Clinton closing. Now that's dinner and a good show.

The crispy prosciutto in this recipe is a wonderful contrast with the tender, juicy chicken. Baking in a foil pouch helps seal in the flavour and prevents the chicken from drying out. The melted mozzarella adds to keeping the chicken moist.

Mozzarella and Herbs Easy Chicken Bake
Serves 2

6 oz. chicken breast, or 1 whole boneless, skinless chicken breast
1 fresh mozzarella ball (4 oz.), cut into 6 slices.
1/4 cup chopped fresh basil
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley
1 tbsp garlic
4 pieces sun-dried tomatoes, sliced
Juice of 1/4 lemon (about 1 tbsp)
2 slices prosciutto
Grated parmesan cheese
Salt and pepper to taste

Butterfly the chicken breast horizontally two get two slices of equal size. Use a meat mallet to tenderize the chicken breast. Alternatively you can place a cling film on top of the chicken and smack it with the back of your knife.

One on slice of the chicken spread half the herbs and garlic. Top with 3 slices of mozzarella and half the sun dried tomatoes and drizzle with lemon juice and olive oil. Season with salt and pepper. Lay a slice of prosciutto on an aluminum foil, place the seasoned chicken on the prosciutto slice and roll it up to get a log that's wrapped up in the prosciutto. Sprinkle grated parmesan cheese on top.

Repeat the same for the other chicken breast slice.

Place both rolled-up chicken breasts on the aluminium foil and wrap it in a pouch. Bake for about 20 minutes in at 350°. Open aluminum foil pouch and bake for another 15 minutes, turning the chicken once. The prosciutto should be crisp and the chicken just cooked, with juices running clear. Slice on the diagonal before serving.


Anonymous said...

prosciutto, chicken and mozarella? Mmmmmmmmmmmm...........

Snorfle said...

Mark Warner kinda sucked, though, eh?