Dina's Chicken With Proscuitto and Mozarella

A community recipe by UdoUmami

Not tested or verified by Nigella.com

Introduction

A few years ago, mom and I went to the San Genero Festival in Little Italy. What a terrific time we had. We ate, we walked, we enjoyed the sensory overload of good food, good wine, great company, and lovely music. Well, aÃ¼tumn is almost here and back we shall go again, this time I'll have my hubby in tow to experience his inaugural visit to La Festa San Genero. For it was at this festival that I was introduced to the haunting melodies of Andrea Botticelli and to the tasty dish of broccoli rabe (also known as rapini) sauteed in olive oil with garlic. Sooo goody goddy. In the meantime, while I don't have any broccoli rabe on hand, I do have some chicken strips, prosciutto, and fresh mozarella to use up. So here's my own little Italy version of a childhood favorite of mine, Chicken Cordon Bleu- only instead of ham and cheese I use the prosciutto and the mozzarella mingled in a mighty sauce of sweet, decadent aromas. Ahhhh... in homage to these delightful memories, I bring to you my own variation of a dish that is sure to have your company in good spirits and of course... begging for seconds. Te Amo! (and now you say, Un'Quil Te Amo)!

Ingredients

Serves: 2

1 pound chicken (strips pounded into flat strips)
flour (for dredging)
1 tablespoon butter
1 splash of chicken soup
2 cups spaghetti
2 chopped basil leaves
1 packet prosciutto
1 batch mozzarella
fresh rosemary
green beans
splash of white wine
olive oil
1 pinch of sea salt (to taste)
1 pinch of cracked black pepper

Method

Dina's Chicken With Proscuitto and Mozarella is a community recipe submitted by UdoUmami and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pound down the chicken strips so that they are thin and easy to roll. Dredge chicken in flour and shake off excess. Grind salt and pepper and Adobo seasoning onto both sides of strips. Place some fresh mozzarella and prosciutto inside the strip and roll. "Tie" the roll together with another long strip of prosciutto.

Melt butter and olive oil in a medium skillet; brown chicken well on both sides. Add broth, and white wine and turn the heat up for a good few minutes until it boils (this is to boil away the alcohol from the wine and just leave the flavoring.

In the meantime, cook your pasta in a large pot of salted water.

Back to the chicken cooking, add some chopped fresh basil and rosemary to the pan. Swirl it about a bit. Keep cooking until the chicken is cooked through and the mozzarella is nicely melted. Heaven. Transfer chicken to a plate with tongs.

Now add 1/2 a package of frozen or fresh green beans to the saucy mix the chicken was cooking in. Cook until heated through.

Add a few spoonfuls of this loveliness to your finished dish. Chicken and green beans rest atop the pasta (which was flavored with the salt water you boiled it in) and serve with Arugula salad (below). Enjoy!

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