PROSCIUTTO SLICES RECIPES

PROSCIUTTO-WRAPPED, BAKED MOZZARELLA CHICKEN | SAINSBURY'…

Prosciutto-wrapped, baked mozzarella chicken | Sainsbury'… image

Enjoy a cosy night in with this quick, easy to pull together meal for two.

Provided by Sophie Axford-Hawkins

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2

Number Of Ingredients 8

Ingredients

300g chicken breasts (2)
100g Asparagus tips
200g mozzarella
70g (at least 4 slices) Prosciutto
2 tsp dried thyme
2 garlic cloves
glug of olive oil
pinch of salt and pepper

Steps:

Pre-heat the oven to 200 degrees

Slice open the chicken breasts lengthways and fill with 100g of the mozzarella slices – about 4 pieces of cheese for each piece of chicken.

Season the inside with a pinch of salt and pepper, thyme in each, close up the chicken and carefully by wrapping the breasts in 2 slices of the Prosciutto. Place the chicken in an oven proof dish, drizzle with olive oil and place the garlic in oil, and sprinkle over the last of the thyme, bake for 30-35 minutes.

When there is 5-6 mins left on the chicken, boil some water and add the asparagus – blanch for 5 mins

Serve together, with some of the garlic oil spooned over. We also served ours with Taste the Difference potato Dauphinoise.

Nutrition Facts : Calories 569 calories, FatContent 33.0 grams, SaturatedFatContent 17.0 grams, SugarContent 1.3 grams, SodiumContent 165000.0 milligrams salt, CarbohydrateContent 2.3 grams, FiberContent 1.4 grams, ProteinContent 66.0 grams

ARUGULA-PROSCIUTTO PIZZA RECIPE | FOOD NETWORK KITCHEN ...

Arugula-Prosciutto Pizza Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
1/4 cup extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved Parmesan cheese, for topping

Steps:

Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes.
Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.

Nutrition Facts : Calories 590, FatContent 31 grams, SaturatedFatContent 9 grams, CholesterolContent 54 milligrams, SodiumContent 1144 milligrams, CarbohydrateContent 57 grams, FiberContent 2 grams, SugarContent 5 grams, ProteinContent 26 grams

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PROSCIUTTO-WRAPPED, BAKED MOZZARELLA CHICKEN | SAINSBURY'…

Enjoy a cosy night in with this quick, easy to pull together meal for two.
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Total Time 45 minutes
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Pre-heat the oven to 200 degrees

Slice open the chicken breasts lengthways and fill with 100g of the mozzarella slices – about 4 pieces of cheese for each piece of chicken.

Season the inside with a pinch of salt and pepper, thyme in each, close up the chicken and carefully by wrapping the breasts in 2 slices of the Prosciutto. Place the chicken in an oven proof dish, drizzle with olive oil and place the garlic in oil, and sprinkle over the last of the thyme, bake for 30-35 minutes.

When there is 5-6 mins left on the chicken, boil some water and add the asparagus – blanch for 5 mins

Serve together, with some of the garlic oil spooned over. We also served ours with Taste the Difference potato Dauphinoise.

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ARUGULA-PROSCIUTTO PIZZA RECIPE | FOOD NETWORK KITCHEN ...

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Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.

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