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Prosciutto-Wrapped Swiss Chicken

Prosciutto-Wrapped Swiss Chicken

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with Creamy Rigatoni, Spinach & Toasted Panko

Yield: 2

Based on Italian saltimbocca. The chicken is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top. Served over creamy rigatoni with fresh spinach and a crunchy panko topping.
Prep: 5 Cook: 35

  • 2oz prosciutto
  • 1oz chicken stock concentrate
  • 2TBS cream cheese
  • ¼cups panko breadcrumbs
  • 10oz chicken cutlets
  • 2slices Swiss cheese
  • 6oz rigatoni pasta
  • 2TBS garlic herb butter
  • 4oz cream sauce base (recipe follows)
  • 5oz spinach
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice shallot.

Melt 1 TBS plain butter in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper, cook, stirring occasionally, until golden brown, 3- to 5-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Wrap chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Lay two slices of prosciutto beside each other on the work surface. Place a chicken cutlet along bottom of slices, tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Sear chicken:

Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2- to 3-minutes per side (it’ll finish cooking in the next step).

Tip: If your pan isn’t ovenproof, transfer chicken to a baking sheet.

Roast chicken & cook pasta:

Top chicken with Swiss cheese, transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

Turn off heat, transfer chicken to a cutting board to rest. Reserve pan.

While chicken is roasting, once water is boiling, add rigatoni to pot, cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Make sauce:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium- high heat, add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2- to 4-minutes.

Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water. Cook, stirring occasionally, until thickened, 5- to 8-minutes.

Toss pasta:

Add drained rigatoni and spinach to pan with sauce, cook, stirring, until spinach begins to wilt, 1- to 2-minutes.

Turn off heat and stir in 1 TBS plain butter until melted. Taste and season with salt and pepper.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Finish & serve:

Slice chicken crosswise.

Divide pasta between plates. Top with toasted panko and chicken. Serve.

Tip: If you prefer, serve chicken alongside the pasta instead.

Cream Sauce Base

1-1/2oz (3 Tbsp) unsalted butter

3 Tbsp unbleached all purpose flour

1-3/4 cups whole milk, heated

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

Small pinch freshly grated nutmeg

Roux:

Melt butter in a small pan, stir in flour and cook for a couple of minutes.

Sauce:

Whisk in milk, kosher salt, black pepper and pinch of nutmeg.

Cheesy Asparagus Tart

Cheesy Asparagus Tart

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Yield: 4 – 6 servings
http://12tomatoes.com/rc-elegant-asparagus-tart/

March 2016: I found this posted on Facebook and it looked wonderful. It’s fairly simple to make and tastes great.

  • 1(17.3 oz) package frozen puff pastry, thawed
  • 1½lb asparagus, bottom 3-4 inches peeled.
  • 3cups assorted cheese, grated (2½ cups Swiss, ½ cup parmesan)
  • 2TBS honey Dijon mustard
  • 1TBS extra-virgin olive oil
  • 1-2tsp balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish


Preheat oven to 400º F and line a large baking sheet with parchment paper.

Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.

Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)

Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.

Remove from oven and let cool 2-3 minutes, then brush honey Dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.

Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.

Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagusis tender.

Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice.

Ham & Cheese Rollups

Ham & Cheese Rollups

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Yield: 3 rolls using simple bread dough
Scott Nowell

This is my version of my mother Connie’s recipe. She used to call this “calzone” but I never knew why. It is more like “stromboli”, but it may have been my confusion. Regardless, it quickly turned into a family favorite for New Year’s day and Super Bowl Sunday.

  • 2loaves frozen bread dough or 1 simple bread dough (recipe follows)
  • 1½lb deli baked Ham such as Black Forest.
  • 1½lb deli Swiss cheese sliced thin.
  • 1egg yoke beaten with
  • 1TBS milk
  • cooking spray
  • pastry brush
  • Special Equipment: 2 sheet pans & Silpat sheets


Thaw dough per package directions but on sheet pan using either Overnight or quick method. -or- Make simple bread dough (below).

Preheat oven to 400°F or to package recommendation.

Either use a Silpat on each sheet pan or spray with cooking spray or wipe lightly with oil.

Flour counter. Dough will have risen during thawing, so press down on dough to flatten and release air. Roll out dough to a rectangle approximately 12 x 17 inches.

Lay ham slices on dough side by side from end to end. Add Swiss on top but offset towards bottom, see diagram below.

Brush egg wash on one long edge.

Roll the long edge from the ham side towards the cheese side. Press the egg washed edge to seal. Place on baking sheet with the seam down. Curve to fit if too long. Brush all over with egg wash.

Bake for 25-35 minutes until nicely brown and bread is cooked.

Cool, slice ¼ to ½ inch thick.

Simple Bread Dough

Yield: 3 1-lb loaves
  • 1packet active dry yeast or 2 ¼ tsp instant yeast
  • ½TBS sugar
  • 1TBS salt
  • 2cups lukewarm water (not over 110°F)
  • 5½-6cups unbleached all-purpose or bread flour


Mix all of the ingredients together in a stand mixer fitted with the dough hook, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary.

To knead: Knead at medium speed in the stand mixer with a dough hook for about 7 minutes.

Remove dough from bowl and coat the inside of the bowl with a little oil. Return the dough to the bowl and turn it over once to grease the top. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles in bulk, about 1 to 2 hours.

Gently deflate the dough. Cut it in thirds and shape into loaves. Cover with cling film and refrigerate over night.