Are you going to run away if I tell you this is a sous-vide recipe? No need, because you can make it on the stove. It will just require a little more hands-on attention so that the meat ends up properly cooked and still tender and juicy. With the sous-vide you can set it, forget it, and concentrate on making your side-dish, as the final preparation of the chicken takes literally minutes.
KALE AND PROSCIUTTO-WRAPPED CHICKEN BREASTS
(from the Bewitching Kitchen)
4 chicken breasts
kale leaves, tough stems removed
prosciutto slices
lemon juice
salt and pepper to taste
2 tablespoons olive oil
Set the sous-vide to 148F.
Season the chicken breasts with salt and pepper, rub a bit of lemon juice all over them. Wrap with kale leaves, then with prosciutto slices. If using the sous-vide, no need to worry too much about wrapping it all tightly because it will firm up as you seal the packages. If not using sous-vide, try to wrap as tightly and neatly as possible.
Seal the pieces of in a vacuum-bag and submerge in the water-bath for 2 hours (up to 4 hours will be ok). When the time is up, remove the chicken pieces from the bag, dry them well and sautee quickly both sides in olive oil, preferably using a non-stick skillet. Let it cool briefly and slice to serve.
If not using sous-vide, sear both sides of the chicken in olive oil, also using a non-stick skillet. When both sides are golden brown, add a little chicken stock to the pan, a squirt of lemon juice, reduce heat to a simmer, cover the skillet. Cook until the chicken is done to your liking, it will probably take around 15 minutes.
ENJOY!
to print the recipe, click here
Comments: Sous-vide does such a fantastic job for tender meats like chicken breast, and pork tenderloin, it’s truly hard to beat this method of cooking. I sometimes cook a few chicken breasts seasoned with salt, pepper, and lemon juice, and keep it in the fridge, still vacuum-sealed in the bag. They are ready to use in stir-fries, or curries, anything you feel like it. The first time I made this recipe, I wrapped the kale outside of half of the pieces. It also works, but I prefer the prosciutto outside, it gets a nice texture once you brown it. This recipe is now part of our regular rotation, husband refers to it as “that prosciutto chicken.” We both loved it!
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much tastier with fresh sage leaves instead of kale
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life is indeed a matter of taste, and taste is a personal thing. I happen to love them both. 😉
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I don’t think you can beat sous vide for both meats you mentioned. It’s great also because you can cook several days ahead, and simply reheat in the sous vide before finishing. This looks like a keeper.
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Indeed yummy
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