Getting tired of turkey yet? Looking for a simple New Years Eve dish. This recipe fits both criteria and it tastes great with some Jasmine rice! If you have never looked at the Canadian Living website, you should…most of the recipes are Tested Till Perfect.
Prosciutto Chicken with Orange Sauce
• 1/4 cup (60 ml) chopped fresh parsley
• 2 garlic cloves, minced
• 4 tsp (18 ml) olive oil
• 2 tsp (10 ml) grated orange rind
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper
• 4 boneless skinless chicken breasts
• 8 slices prosciutto
• 1 tbsp. (15 ml) white wine vinegar or cider vinegar
• 1/2 cup (125 ml) orange juice
• 1/2 tsp (2 ml) granulated sugar
• 2 tsp (10 ml) butter
In small bowl, mix together all but 2 tsp (10 ml) of the parsley, the garlic, oil, orange rind, salt and pepper; divide over chicken breasts. Wrap each in 2 slices prosciutto; place in greased ovenproof skillet.
Bake in 450°F (230°C) oven for 20 minutes or until chicken is no longer pink inside. Remove skillet from oven; transfer chicken to serving plate and keep warm. Add vinegar to pan, scraping up any brown bits from bottom with wooden spoon.
Place over high heat. Add orange juice and sugar; boil for 1 minute. Remove from heat; stir in butter until melted. Pour over chicken; garnish with remaining parsley.
Most of you know that Larry loves to experiment in the kitchen, while I am strictly a cookbook cook! A friend shared her portobellos with us the other night.
“What’s for dinner?”, he asked.
“How about basil and prosciutto pizza with goat cheese?” I replied.
“Uhm” he replied. “What about using the mushrooms?”
“Go for it!” I replied. Et voila, here is the result complete with a pic so you can see how great it looked. BTW…it was fantastic!!!
The recipe…two per person!
Grilled Portobellos with Goat Cheese and Figs
4 large Portobello mushrooms
200 g package of (herbed) goat cheese
1 tsp chopped garlic
3 strips of precooked bacon or use slightly cooked prosciutto
3 Tbs of fresh basil , small pieces
10 fresh figs, thinly sliced
Chinese 5 spice powder* available in most supermarkets…
Soften the goat cheese so it is spreadable.
Prepare a ribbed grill pan, brush it with olive oil and place over medium heat. Remove stem from mushrooms, chop it finely and set aside.
Brush both sides of the mushrooms liberally with olive oil.
Cut bacon into one inch pieces onto a doubled sheet of paper towel and microwave one minute. Set aside.
Into a small fry pan, put a Tbsp. of olive oil and put over medium heat. Add the chopped mushroom stems and the garlic and fry for about 3 minutes. Turn off heat.
Place the sliced figs in a single layer in a pan large enough to accommodate them. Sprinkle water, one tablespoon at a time, enough so that the slices won’t stick to the pan and simmer them just long enough to soften the slices. Turn off heat and let sit until needed.
Place the mushrooms topside up on the grill and grill for about 5 minutes. Transfer mushrooms to a microwavable plate and microwave on high for one minute. Transfer back to the grill, topside down this time. Cover the surface of each mushroom with a generous coating of cheese, place the chopped mushroom mixture, then the slices of fig over the cheese.
Then add the bacon bits, and finally the basil pieces. Sprinkle sparingly with Chinese 5 Spice powder. Drizzle with balsamic glaze. By this time the mushrooms should be cooked through….soft but not mushy. Plate and serve.
Whether you use these as appetizers or side dishes is not important. We had both of these at our friends’ Sandy and Ted’s in KW and thoroughly enjoyed both. They are great Summer additions to any menu.
8 servings, 25 minutes prep and cook time.
10 carrots (1 1/4 lbs.) peeled, quartered lengthwise.
1/4 cup Kraft Calorie-wise Balsamic Vinaigrette Dressing (optional: 1-2 oz. augmentation of real balsamic vinegar)
3 Tbsp. brown sugar.
1 Tbsp. butter.
1 Tbsp. finely chopped Parsley.
Cook carrots in boiling for 4-6 min. or until crisp- tender.
Meanwhile, cook dressing, sugar and butter in small saucepan on low heat for 3-4 minutes or until thickened, stirring occasionally.
Drain carrots, return to saucepan. Add sauce and stir. Cook 2-3 minutes until heated through and evenly coated with sauce.
Sprinkle with Parsley and serve.
Maple-Glazed Asparagus Bundles:
1 Large bunch Asparagus, 24 to 32 spears, trimmed.
1/2 Red Pepper, sliced into long thin strips.
8 Prosciutto Ham trimmed, 4oz.(125g.) thinly sliced.
1/3 cup (75 ml.) Diana’s Sauce, (Maple flavour) OR real maple syrup
2 tsp coarsely cracked black pepper.
2 tsp lemon zest
1 tbsp each, lemon juice and melted butter.
Optional: 2tsp. Balsamic vinegar added to the sauce for basting the bundles on the grille.
Blanch the Asparagus in boiling salted water for 3 minutes.
Rinse under cold water until cool. Drain and pat dry.
Divide asparagus into 8 bundles (I use 3 per bundle).
Add a few red pepper strips per bundle.
Lay out a prosciutto slice, lightly cover with sauce or syrup and add 1 proportion of Asparagus and red pepper strips.
Roll the prosciutto tightly around the trimmed based asparagus bundles base, secure with toothpick(s). Repeat.
Cover bundles with sauce. Prepare grille to med-high heat.
Grille bundles for 2 minutes turn and brush with remaining sauce or syrup.
Grille additional 2 minutes. Turn as needed until vegetables are marked and ham is lightly crisped.
Remove toothpicks to serve. Makes 8 servings.