How do you cook chicken with prosciutto and some cheese?!
i want to do a wrapWww@FoodAQ@Com
Answers:
Maybe this recipe will help you:
Chicken Rustica Wraps
Ingredients
1!.25 lbs!. chicken breast cutlets
A drizzle of extra virgin olive oil
Montreal Steak Seasoning or coarse salt and black pepper, to taste
2 sprigs fresh rosemary, finely chopped
1 pkg!. (10 oz!.) mixed salad greens, such as spring mix
1 jar (6 oz!.) roasted red peppers, drained and sliced
4 ounces thin sliced prosciutto di Parma, cut into thin strips
Dressing:
2 Tablespoons Balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground or dried thyme, a couple of pinches
Coarse salt, to taste
Pepper, to taste
4 large flour tortillas or flavored flour tortillas
4 ounces crumbled ricotta salata cheese
6 ounces shredded mozzarella or smoked mozzarella
Directions:
Heat a nonstick skillet over medium high heat!. Coat chicken with oil and Montreal Seasoning and rosemary!. Cook chicken five minutes on each side and remove from heat!. Slice chicken in very thin strips and set aside!.
Toss salad greens with red peppers and prosciutto!. Add chicken to salad bowl!. Combine vinegar, oil, Dijon, garlic, thyme, salt and pepper!. Pour dressing over the salad and coat ingredients evenly!.
Preheat a second skillet or griddle over high heat and cook tortillas 30 seconds on each side in a dry pan!.
To assemble, pile chicken salad down the center of tortilla!. Top with a generous amount of crumbled ricotta salata and shredded mozzarella!. Tuck top and bottom of tortilla in and turn a quarter turn!. Wrap and roll sandwich to resemble a burrito!. Cut sandwiches in two across the center of wrap!.Www@FoodAQ@Com
Chicken Rustica Wraps
Ingredients
1!.25 lbs!. chicken breast cutlets
A drizzle of extra virgin olive oil
Montreal Steak Seasoning or coarse salt and black pepper, to taste
2 sprigs fresh rosemary, finely chopped
1 pkg!. (10 oz!.) mixed salad greens, such as spring mix
1 jar (6 oz!.) roasted red peppers, drained and sliced
4 ounces thin sliced prosciutto di Parma, cut into thin strips
Dressing:
2 Tablespoons Balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground or dried thyme, a couple of pinches
Coarse salt, to taste
Pepper, to taste
4 large flour tortillas or flavored flour tortillas
4 ounces crumbled ricotta salata cheese
6 ounces shredded mozzarella or smoked mozzarella
Directions:
Heat a nonstick skillet over medium high heat!. Coat chicken with oil and Montreal Seasoning and rosemary!. Cook chicken five minutes on each side and remove from heat!. Slice chicken in very thin strips and set aside!.
Toss salad greens with red peppers and prosciutto!. Add chicken to salad bowl!. Combine vinegar, oil, Dijon, garlic, thyme, salt and pepper!. Pour dressing over the salad and coat ingredients evenly!.
Preheat a second skillet or griddle over high heat and cook tortillas 30 seconds on each side in a dry pan!.
To assemble, pile chicken salad down the center of tortilla!. Top with a generous amount of crumbled ricotta salata and shredded mozzarella!. Tuck top and bottom of tortilla in and turn a quarter turn!. Wrap and roll sandwich to resemble a burrito!. Cut sandwiches in two across the center of wrap!.Www@FoodAQ@Com