PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS

Posted in Poultry, Sous-Vide Cooking by

I am still totally in love with pickled jalapeños and this particular recipe has been in our menu three times in the recent past. It is very low in carbs, very flavorful, and if you own a sous-vide gadget, now is the perfect opportunity to put it to use, because the texture will be absolutely perfect. If you don’t have a sous-vide the process will be reversed. Start by browning the rolled chicken and then bake it. It will be a bit tricky to keep the shape, but doable.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS
(from the Bewitching Kitchen)

4 chicken breasts
a little lemon juice
salt and pepper
8 prosciutto slices
reduced fat cream cheese (about 6 oz)
finely diced pickled jalapeños, amount to taste
finely minced kalamata olives (or sun-dried tomatoes)
olive oil for searing the outside

Pound the chicken breasts to make the meat uniform – if they are too thick, trim them a bit cutting lengthwise carefully before pounding. Squirt a little lemon juice over the pieces of meat, then season with salt and pepper. Reserve.

Mix the cream cheese with the jalapeños and kalamata olives. Season with a l little salt if you like. Add a small amount on top of the meat, closer to one end. Roll the meat around the filling, lay the roll on top of two slices of prosciutto and roll as tightly as you can. Seal in a vacuum bag, and place in the sous-vide bath for 3 to 4 hours at 142F.

Remove from the bag, dry well and sear the outside quickly on a non-stick frying pan with a little olive oil. Serve right away.

ENJOY!

to print the recipe, click here

Comments: We are pretty hooked on this preparation. I always do the pickled jalapeños and sometimes couple with different goodies. Olives, black or green, sundried tomatoes are both winner combinations. In this type of recipe the sous-vide truly shines. I don’t make it in the oven anymore, but as I mentioned in the beginning you can do that, reversing the steps. Start with searing. Probably 375 F for 30 minutes maximum will work.


With a side of green beans and walnuts, we did not need anything else!
.

ONE YEAR AGO: Dressing Up the Roll Cakes

TWO YEARS AGO: Roasted Carrot and Barley Salad

THREE YEARS AGO: Ode to Halva

FOUR YEARS AGO: Brazilian Pao de Queijo (re-blogged)

FIVE YEARS AGO: Apricot Linzer Torte

SIX YEARS AGO: A Trio of Air-Fried Goodies

SEVEN YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

EIGHT YEARS AGO: Moroccan Carrot Dip Over Cucumber Slices 

NINE YEARS AGO: White Chocolate Macadamia Nut Cookies

TEN YEARS AGO: Cilantro-Jalapeno “Hummus”

ELEVEN YEARS AGO:A Moving Odyssey

TWELVE YEARS AGO:Hoegaarden Beer Bread

THIRTEEN YEARS AGO: Ancho-Chile Marinade: Pleased to Meat you!

FOURTEEN YEARS AGO: Shrimp Moqueca

5 thoughts on “PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS”

  1. A definite ‘yes’ for me – like your addition of olives and jalapenos for extra taste to how I usually serve such AND just the beans on side . . . shall prep this week and report back 🙂 !

    Liked by 1 person

    Reply

  2. Looks and sounds great, Sally. You could use mozzarella and add fresh sage for a Saltimbocca version.

    Are you bagging each piece separately? Or can you put two (or more) in one bag?

    I don’t have a vacuum sealer so tend to use ziplocs and displacement

    Liked by 1 person

    Reply

    • we tend to eat very little cheese, and keep saturated fat to low levels, that’s why I used reduced fat cream cheese, but definitely go for the kill, it will be awesome! I did two pieces by bag and water replacement works great, in fact I don’t really love the look of the pattern from the bag that gets into the surface when you vac-pac it – you can see it in the first picture if you look closely

      Like

      Reply

Click here to comment, love to hear from you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.