Culinary Confessional

California Chicken Roulade

              3 boneless, skinless chicken breasts—trimmed and butterflied

1 tsp salt

1 tsp pepper

3 slices prosciutto

1/2 cup roasted red peppers, cut into strips and patted dry

1 cup fresh spinach

1/2 cup goat cheese, crumbled

1 tbsp Montreal steak seasoning 

2 tbsp vegetable oil

Preheat oven to 400-deg.

                  Lay the butterflied chicken on a flat surface, cover with plastic wrap, and pound with a meat mallet or rolling pin until approximately 1/4" thick.  Then season both sides of the chicken with salt and pepper.

Place one slice of prosciutto on top of each chicken breast, followed by the peppers. Top with the spinach leaves and goat cheese, then roll the chicken around the filling until sealed.  Tie pieces of kitchen twine around the ends and center to keep the roulade together.

Warm the oil in an oven-safe skillet set over medium-high heat.  Once shimmering, cook the chicken on all sides for 3-4 minutes or until browned.

Season the chicken with the steak seasoning, then place the pan in the oven to finish cooking, approx. 20 minutes (internal temperature should be 165-deg).

Let stand 5 minutes before slicing and serving.

                     Approximate Nutritional Values: http://www.food.com/recipe/chicken-bacon-roulades-283818

Prosciutto-Wrapped Figs with Citrus Balsamic Glaze 8 slices prosciutto 4 Mission figs—washed and halved 6 oz parmesan cheese, shaved 3/4 cup balsamic vinegar 1/4 cup honey 1 sprig rosemary Zest of 1 orange Lay the prosciutto slices in an even layer on a flat surface. Place one fig half on the end of each prosciutto slice, then top with the parmesan. Roll up the prosciutto tightly and place them seam-side down on a serving platter. In a small saucepan set over medium-high heat, whisk together the balsamic, honey, rosemary, and orange zest. Cook until the glaze reduces by half (about 5-8 minutes). Remove the rosemary sprig, then drizzle over the prosciutto-wrapped figs. Approximate Nutritional Values: http://www.food.com/recipe/stuffed-and-wrapped-figs-355726

French Bread Pizza with Spinach, Alfredo, and Prosciutto 1 loaf French bread—sliced in half lengthwise, then halved 2 tbsp extra virgin olive oil 1/2 tsp vegetable oil 2 cloves garlic, minced 2 cups store bought alfredo sauce 10 oz frozen spinach—thawed, drained, and squeezed to remove excess moisture 3 cups mozzarella cheese, shredded 6 slices prosciutto, sliced into strips Preheat oven to 400-deg. Line a baking sheet with parchment paper. Place the bread halves on the baking sheet and drizzle with the olive oil. Toast in the oven until the edges turn golden brown, about 5 minutes. Then remove from the oven. In a small saucepan over medium-high heat, warm the vegetable oil and cook the garlic for about a minute, then stir into the alfredo sauce. Spread the alfredo over the toasted bread, then top with the spinach, the mozzarella cheese, then the prosciutto. Bake for 15-20 minutes or until the cheese is fully melted and bubbly. Let the pizzas rest for 5 minutes before slicing and serving. Approximate Nutritional Values: http://www.food.com/recipe/white-spinach-pita-pizzas-252782

Lamb Cacciatora Stew 2 lb leg of lamb—silver skin removed and cut into 1” cubes 3 tbsp olive oil 1 onion, chopped 1 tomato, deseeded and diced 1 carrot, chopped 2 potatoes, peeled and diced 2 stalks celery, chopped 3 cloves garlic, minced 1/2 cup red wine 4 cups beef stock 3 sprigs rosemary 5 sprigs thyme 2 sprigs parsley 1/4 lb prosciutto, chopped 1/2 cup pecorino cheese, grated Salt and pepper to taste Warm the oil in a Dutch oven set over medium-high heat. When the oil is shimmering, add the lamb and cook for 3-4 minutes, stirring occasionally, until nicely seared. Add the onion, tomato, carrot, potato, celery, and garlic. Stir well to combine, then season with salt and pepper. Add the red wine and stir to deglaze the pan, then add the beef stock, rosemary, thyme, and parsley. Cover, reduce heat to medium, and cook for 1 hour or until most of the liquid has reduced and the lamb is fork-tender. Stir in the prosciutto and cook for 5 more minutes, then remove the rosemary, thyme, and parsley sprigs. Serve garnished with the pecorino. Approximate Nutritional Values: http://www.food.com/recipe/crock-pot-rustic-lamb-stew-17210

Pesto Chicken Pasta with Prosciutto 3/4 cup pesto (see recipe here) (divided) 1 lb boneless, skinless chicken breasts, cut into strips 2 egg whites 2 tbsp lemon juice 1 tbsp dried oregano 1 cup of flour 2 tbsp smoked paprika 2 tbsp butter 2 tbsp extra virgin olive oil 12 oz linguini pasta 2 shallots, minced 2 cloves garlic, minced 10 slices prosciutto, chiffonaded 1 tbsp parsley, chopped 1/3 cup pine nuts 2 cups heavy cream 1/2 cup parmesan cheese, grated (divided) Salt and pepper to taste Whisk together the egg whites, lemon juice, oregano and 2 tbsp pesto.  Place in a large ziplock baggie and add the chicken strips.  Seal tightly and let marinate in the fridge for an hour. Toast the pine nuts in a small pan over medium heat for about five minutes until lightly browned, then remove from heat. Combine the flour, paprika, salt, and pepper. Dredge the marinated chicken strips through the seasoned flour and coat on both sides. In a large saute pan, heat the butter and oil over medium-high until bubbling. Working in batches, add the chicken strips in single layer and cook on both sides for 2-3 minutes, or until cooked through, then use a slotted spoon to remove the chicken from the pan and set aside. In the meantime, cook the pasta in a large pot of boiling, salted water according to package directions.  Drain and set aside. In the same saute pan over medium heat, cook the shallots until translucent, about 4 minutes.  Add the garlic and cook for 30 seconds, then add the chopped prosciutto, parsley, and toasted pine nuts and cook for one more minute.  Whisk in the cream and the remaining pesto.  Stir in 1/3 cup of the parmesan until melted, then taste and season with salt and pepper as needed. Stir in the cooked chicken, then add the pasta and gently toss to combine.  Sprinkle with the remaining parmesan cheese, then serve. Approximate Nutritional Values: http://www.food.com/recipe/simple-creamy-pesto-pasta-181090

Double-Baked Potatoes with Cheddar and Prosciutto 4 russet potatoes, scrubbed clean 1/3 cup creme fraiche (or sour cream if not available) 3 tbsp butter 1 tsp salt 1 tsp pepper 2 tbsp paprika 1/4 cup parsley, chopped (plus extra for garnish) 1/4 cup chives, chopped (plus extra for garnish) 1/4 cup scallions, sliced thin (plus extra for garnish) 1 cup extra sharp cheddar cheese, grated 1 cup white cheddar cheese, grated 10 slices prosciutto, chopped Preheat over to 375-deg. Poke the potatoes several times with a fork to allow the steam places to escape. Place on a baking sheet and roast in the oven for an hour or until fork-tender.  Then remove from the oven and let cool slightly. Once cool enough to handle, halve the potatoes lengthwise and scoop the meat into a large bowl, being careful not to break the skins.   To the bowl, add the creme fraiche, butter, salt, pepper, paprika, parsley, chives, and scallions.  Mix well, then adjust seasonings as needed. Bring oven temperature up to 400-deg. Fill the reserved potato skins with the potato mixture.  Top with the grated cheeses and sprinkle with the prosciutto. Return to the oven and bake for 15 minutes or until the cheese is golden brown and the prosciutto is crispy.  Then turn the oven to Broil and cook another 5 minutes or until the crust is crispy. Garnish with the reserved herbs, then serve. Approximate Nutritional Values: http://www.food.com/recipe/twice-baked-potatoes-with-mushrooms-and-prosciutto-413073

Smoked Salmon and Prosciutto Roll Ups 6 oz cream cheese, room temperature 8 oz prosciutto 8 oz smoked salmon 4 large flour tortillas Preheat oven to 250-deg and toast the tortillas for 5 minutes.  Then remove from oven and let cool completely. Divide the cream cheese between the tortilla, spreading it thin all the way to the edges. Then arrange the smoked salmon or prosciutto evenly on top of each tortilla. Roll up each tortilla tightly, then wrap individually in plastic wrap.  Refrigerate for 4 hours, then cut with a sharp knife.  Serve either cold or at room temperature.  Approximate Nutritional Values:  http://www.food.com/recipe/salmon-roll-ups-332450

Prosciutto-Stuffed Focaccia Sandwich 1 loaf focaccia bread 3 oz prosciutto, thinly sliced 4 oz muenster cheese, thinly sliced 6 oz fresh baby spinach 1/4 cup roasted red bell peppers 2 tbsp light balsamic vinaigrette Preheat oven to 350-deg. Cut the bread into slices and top half of them with the prosciutto, muenster, red peppers, and spinach. Drizzle with the balsamic vinaigrette, then sandwich with remaining bread slices. Wrap the sandwiches in aluminum foil and place on a baking sheet. Bake for 15 minutes, then serve. Approximate Nutritional Values:  http://www.food.com/recipe/prosciutto-fontino-grilled-sandwiches-83262

Bowties with Mascarpone Alfredo

16 oz bowtie pasta 4 oz prosciutto, chopped  1 cup fresh peas 4 tbsp butter 1 cup mascarpone 1/4 creme fraiche 1 cup parmesan cheese, grated Salt and pepper to taste Bring a large pot of salted water to a boil and cook the bowties according to the package directions until al dente, then drain, reserving 2 cups of the pasta water. Return the pasta water to the pan and blanch the peas until they turn bright green, about 1 minute.  Using a slotted spoon, remove the peas from the water and set both the peas and the pasta water aside. In a saute pan over medium heat, cook the prosciutto until crispy, about 5 minutes.  Then remove from pan and set aside. In the same saute pan, melt the butter over medium-low heat, then stir in the mascarpone and creme fraiche.  Season with salt and pepper, then add the bowties and peas, tossing to coat.  Then sprinkle in the prosciutto. Stir in the pasta water, half a cup at a time, until the sauce is creamy. Stir in the parmesan cheese, then serve. Approximate Nutritional Values: http://www.food.com/recipe/pasta-with-mascarpone-and-sage-295790

Prosciutto Pinwheels with Goat Cheese 10 slices prosciutto 2 cups basil leaves 1 tsp cumin seeds 11 oz goat cheese 1 cup roasted red pepper, cut into strips  1/2 cup extra virgin olive oil 2 tsp sriracha sauce  1 clove garlic, minced 1/4 cup cilantro, chopped 1 loaf french bread, cut into rounds Salt and pepper to taste Preheat oven to 350-deg. Toast the cumin seeds in a small skillet over medium heat for 2 minutes.  Then remove from heat. Arrange the bread rounds on a baking sheet and brush with the oil.  Toast in the oven for 5 minutes, then set aside. In a bowl, mix together the peppers, sriracha, garlic, and cilantro. Lay out the prosciutto slices over a large sheet of plastic wrap.  Spread the goat cheese over the prosciutto in a thin layer.  Season with the salt, pepper, and cumin seeds, then spoon the pepper mixture on top.  Layer the basil leaves on top. Using the plastic wrap as a tool, roll into a tight, long tube.   Freeze for 20 minutes, then slice into rounds and serve over the toasted baguette slices. Approximate Nutritional Values:  http://www.food.com/recipe/prosciutto-roll-ups-389234

Chicken Saltimbocca Ravioli 2 cups flour, plus extra for the work surface 2 eggs 2 tbsp water 1/4 cup plus 1 tbsp olive oil, divided 1 tbsp dried Italian seasoning 1/2 lb chicken breast 4 slices prosciutto, chopped 6 oz fontina cheese, shredded 8 oz baby bella mushrooms, sliced 6 oz Marsala wine, divided 6 oz chicken stock 2 tbsp unsalted butter, divided 2 tbsp flour 2 tbsp heavy cream 1 pinch ground sage Parmesan cheese for garnish Salt and pepper to taste Preheat oven to 350-deg.  Bring a pot of salted water to boil. In the bowl of a food processor, combine the flour, eggs, a pinch of salt, and the water.  Process the ingredients together and slowly drizzle 1/4 cup of olive oil.  Only add enough until the dough comes together as a ball. Separate the dough into quarters and wrap in plastic. Place in the fridge to rest for an hour.  After it rests, roll out the dough into several large sheets using a pasta machine.  Let rest another 10 minutes, lightly dusted with flour. Season the chicken with salt, pepper, and the Italian seasoning, then roast for 20 minutes. Once cooked all the way through, remove from oven and cut into 1” pieces. Melt 1 tbsp butter and the remaining olive oil in a saute pan over medium-high heat and add the sliced mushrooms, cooking until soft before removing from the pan. Deglaze the pan with 4 oz of the marsala wine.  Allow the alcohol to cook off for a minute, then add the chicken stock, a pinch of sage, and a pinch of black pepper. Reduce the heat and continue to cook while the sauce reduces. Once sauce has started to reduce, add the cream and mix well. Add the remaining butter and once it melts into the sauce, turn off the heat. Meanwhile, in a bowl, combine the chicken, prosciutto, mushrooms, and fontina.  Toss to combine. Using a knife or pizza wheel, cut the dough into ravioli-sized portions.  Spoon 2 tbsp of the chicken mixture into the center of half the ravioli.  Place the other half of the dough on top, then pinch closed using a fork, making sure to push out any air pockets. Place the raviolis in the boiling water and cook for 3-5 minutes. While the ravioli are cooking, add the remaining Marsala wine to the ravioli sauce and return to a simmer.  Then, using a slotted spoon, remove the ravioli from the water and place in the sauce.  Toss to coat, then serve garnished with the parmesan cheese. Approximate Nutritional Values:  http://www.food.com/recipe/ravioli-chicken-casserole-106250

Monte Cristo Mac and Cheese Nuggets Courtesy of: 30 Days, 30 Ways with Mac and Cheese For the Mac and Cheese: 3 cups uncooked pasta, such as rigatoni, macaroni, or penne 6 tablespoons butter, plus more for pan 6 tablespoons flour 1 cup plus 2 tablespoons milk 3/4 cup sour cream Heaping 1/3 cup (about 2 ounces) Wisconsin Parmesan Cheese, grated Salt and pepper to taste 1 tablespoon garlic mustard or Dijon 1 teaspoon dried minced onions 1/2 teaspoon garlic powder Pinch cayenne pepper Pinch red pepper flakes 1 cup (4 ounces) Wisconsin Gruyere Cheese, shredded 1/2 cup (2 ounces) Wisconsin Gouda Cheese, shredded 3 strips prosciutto, crisped in hot iron skillet and chopped For the Breading: 1 quart vegetable oil 1/2 cup flour 3 eggs, beaten 1-1/2 cups panko bread crumbs One 12 oz jar raspberry jam Powdered sugar, for garnish Cook pasta according to package directions to al dente. Drain and rinse with cold water; set aside. Preheat oven to 350-deg. Butter 8" square baking dish. In pot used to cook pasta, melt butter over medium-low heat. Add flour; stir until combined. Add milk and cook until thickened.  Add sour cream, Parmesan, salt, pepper, and spices. When thoroughly mixed, add Gruyere and Gouda. Remove from heat and stir until all of cheese is melted. Adjust spices according to taste. Mix in prosciutto. Pour into prepared pan and smooth until even. Bake 30 minutes. Remove from oven and cool at room temperature 20 minutes. Cover with plastic wrap and chill overnight. Heat oil in large Dutch oven until 350-deg using candy thermometer. Meanwhile, divide flour, eggs, and panko into three separate bowls. Slice cold mac and cheese into 24 rectangles, about 1-inch wide and 3-inches long. Dredge slices in flour, then egg, then panko. Set aside until oil is hot. Fry mac and cheese nuggets for 3-4 minutes in hot oil, until golden. Using a slotted spoon, transfer to paper towel-lined baking sheet. Continue until all nuggets are fried. Allow to cool slightly, then serve with raspberry jam and a sprinkling of powdered sugar. Approximate Nutritional Values: http://www.food.com/recipe/monte-cristo-bake-349633

Chicken Florentine Bundles 4 chicken breasts, boned and halved lengthwise 1 teaspoon salt, divided 1 teaspoon black pepper, divided 20 oz frozen spinach, thawed and drained 6 oz shredded swiss cheese Dash ground nutmeg 1 cup prosciutto, finely chopped 2 packages frozen puff pastry sheets, thawed 2 large eggs 2 teaspoon water 1-1/2 cups whipping cream 8 oz garlic-herb Alouette cheese Season both sides of the chicken breasts with half the salt and pepper. Combine spinach, swiss cheese, salt, pepper, nutmeg, and prosciutto in a bowl, then shape into 8 balls.  Place in the center of each chicken piece, then fold the sides of the chicken over balls. Roll each pastry sheet into a 12” square.  Then cut the sheets in half, making 8 rectangles. Place a chicken breast in the center of each rectangle, then fold the pastry over chicken. Combine the egg and water, then brush the mixture on the edges of the pastry and pinch seams to seal. Place the bundles in a large, greased jellyroll pan (you may need several pans), the chill for one hour. Preheat oven to 400-deg. Brush the outsides of each bundle with the egg wash and bake for 20-25 minutes or unto golden. Combine the whipping cream and Alouette cheese in a medium pan over low heat, stirring constantly, until smooth.  Spoon the sauce onto a serving platter and top with the chicken Florentine bundles and serve immediately.  Approximate Nutritional Values:  http://www.food.com/recipe/chicken-florentine-151859

Garlic Green Beans with Prosciutto 24 medium garlic cloves, peeled and halved lengthwise 2 tablespoons salt 3 pounds green beans, trimmed 1 pound white mushrooms, thinly sliced 1 red bell pepper, finely chopped 5 tablespoons olive oil, divided 3/4 lb prosciutto, cut into strips (or 8 strips of crumbled bacon) 1 vidalia onion, chopped Salt and freshly ground black pepper to taste 3 tablespoons unsalted butter Drop garlic into a large pot of boiling water and cook until tender, about 8 minutes. Using a slotted spoon, transfer the garlic to a plate and pat dry. Add salt and the green beans to same pot of boiling water. Cook until the beans are just tender, about 6 minutes. Then drain the beans, rinse under cold water, and pat dry. Place the beans in large bowl and set aside. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook onions and mushrooms until translucent and then the add peppers, prosciutto and sauté until crisp, about 4 minutes. Transfer peppers, prosciutto, mushrooms, and onions to the bowl with the green beans. Melt butter with remaining olive oil in the skillet over medium-high heat. Add cooked garlic and mash with the back of a wooden spoon. Add the green beans, peppers, mushrooms, onions, and prosciutto back into the pan and toss until heated through and coated with garlic. Season to taste with salt and pepper and serve. Approximate Nutritional Values:  http://www.food.com/recipe/garlic-green-beans-with-bacon-281258

Prosciutto Wrapped-Asparagus with Garlic Dipping Sauce 18 thin slices of prosciutto 18 Fresh asparagus 18 fresh basil leaves 18 wooden skewers, soaked in water for 30 minutes  1/3 cup red wine vinegar 1 tablespoon chopped garlic 2 tablespoons Dijon mustard 1 cup olive oil Salt and black pepper to taste  Prepare grill over medium-high heat. Place one piece of prosciutto on work surface, with short end parallel to edge. Slice prosciutto in half lengthwise and place one basil leaf at the end of prosciutto slice.  Place one asparagus spear on top of the basil leaf and roll up the prosciutto.     Grill until the asparagus slightly golden, turning frequently, cooking for about 3 minutes.  Transfer to serving platter and serve hot with the dipping sauce. For the dipping sauce:  Combine vinegar, mustard, and garlic in a blender.  Gradually add oil in a thin stream with the blender on until well combined.  Transfer to small bowl and season with salt and freshly ground black pepper. Approximate Nutritional Values: http://www.food.com/recipe/prosciutto-wrapped-asparagus-214443

Baked Potatoes with Mascarpone and Prosciutto 10 small Yukon gold potatoes 3 tbsp plus 1 tsp prosciutto bits 1/2 cup plus 2 tbsp mascarpone or crème fraiche 3 tbsp fresh chives, chopped 4 oz prosciutto, finely chopped 1 tbsp olive oil Coarse kosher salt to taste Preheat oven to 350-deg. Wash and dry the potatoes. Sprinkle the kosher salt along the bottom of a baking dish, then place the potatoes on top. Spear each potato with a fork to create holes for the steam to escape, then bake for about 45 minutes or until the potatoes are cooked through. While potatoes are baking, place the oil and prosciutto in a small sauté pan over medium-high heat. When the hiss of steam turns to a sizzle, turn heat down to low and cook, stirring occasionally, until the prosciutto bits are crisp, about 20 minutes. In a small bowl, combine the mascarpone and chives and stir well to combine the flavors. Using a slotted spoon, transfer the prosciutto to paper towels to soak up the excess oil. Remove the potatoes from the oven, then cut an X on top of each one, pushing in the sides to split them open. Divide the prosciutto bits, and mascarpone and chives mixture between the potatoes and serve immediately. Approximate Nutritional Values:  http://www.food.com/recipe/yummy-baked-potato-skins-43908

Lemony Chicken Saltimbocca Posted with Permission From: For the Love of Cooking 3 boneless and skinless chicken breasts, pounded thin Sea salt and freshly cracked pepper, to taste 9 fresh sage leaves 6 slices of prosciutto 4 tsp olive oil (divided) 1/2cup chicken broth 1/4 cup fresh lemon juice 1/2 tsp cornstarch Fresh parsley, chopped Lemon wedges (optional) Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet. Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast. Heat 3 teaspoons of olive a skillet over medium high heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until the chicken is done. Let the meat sit aside on a platter to rest. Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the skillet over medium high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Drizzle the sauce over the chicken breast. Serve immediately.  Approximate Nutritional Values:  http://www.food.com/recipe/boneless-breast-of-chicken-saltimbocca-55665