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)!
- 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
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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.