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Chicken with Prosciutto, Brie, and Arugula

March 7, 2012 by Jaida 1 Comment

Today I am doing my very first Guest Post over at The Heritage Cook. Jane has an amazing blog and I was honored to be chosen as one of her guest posters for the next couple of weeks! Click on over and check out her blog and my post for this delicious Chicken with Prosciutto, Brie, and Arugula!

Chicken with Prosciutto, Brie, and Arugula

Source: Chef Bobby Flay

Ingredients

Arugula Salad
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/2 lb baby arugula, rinsed and spun dry

Chicken
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper, to taste
4 (6 oz) boneless, skinless, chicken breasts
6 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 lb Red Hawk triple crème cheese or Brie, thinly sliced
8 thin slices Virginia ham or prosciutto

Instructions

  1. Prepare Arugula Salad: In a medium bowl, whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Set aside while you prepare the chicken.
  2. Prepare Chicken: Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper. Place a wire baking rack over a baking sheet; set aside.
  3. Place each chicken breast between two pieces of waxed paper (or a freezer-style plastic bag) and pound to 1/4-inch thickness.
  4. Season chicken on both sides with salt and pepper, and dredge each breast in the flour; tap off excess. Dip into the egg wash and let excess drip off, and then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.
  5. Cook Chicken: Preheat two large nonstick sauté pans over high heat. Add 3 tbsp of butter and 1 tbsp of oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown on the first side, using tongs flip over and continue cooking until golden brown on the second side and the chicken is cooked through, about 5 to 6 minutes total.
  6. Remove to a plate and immediately top each breast with a few slices of cheese, then top with a few slices of ham and some of the arugula salad.
    Serve immediately.

Filed Under: Chicken, Main Dish, Pork Tagged With: Arugula, Brie, Chicken, Prosciutto

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Comments

  1. Leanne

    March 7, 2012 at 4:24 pm

    omg is this from Bobby Flay's cook book? I did this on my blog a few months ago. It is such a good recipe! I could have it every week!

    Reply

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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