{"id":621,"date":"2014-07-27T14:49:57","date_gmt":"2014-07-27T19:49:57","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=621"},"modified":"2018-03-22T21:32:56","modified_gmt":"2018-03-23T02:32:56","slug":"prosciutto-parmesan-rolled-chicken","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=621","title":{"rendered":"Prosciutto &#038; Parmesan Rolled\/Stuffed Chicken *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken1.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-622\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken1-800x600.jpg\" alt=\"prosciutto-chicken1\" width=\"800\" height=\"600\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken1-800x600.jpg 800w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken2.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-623\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken2-800x600.jpg\" alt=\"prosciutto-chicken2\" width=\"800\" height=\"600\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken2-800x600.jpg 800w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/07\/prosciutto-chicken2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>What a great, simple recipe! \u00a0It was fun to roll and make! \u00a0It has a very deep, gourmet flavoring. \u00a0*Even though it says 4 boneless chicken breasts, I had to halve the breasts first because they were too thick. As you can see by the 2nd photo, it makes great and attractive leftovers. \u00a0From &#8220;Frugal Foodie&#8221; cookbook.\u00a0<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>4 boneless chicken breasts*<\/strong><\/li>\n<li><strong>4 slices prosciutto<\/strong><\/li>\n<li><strong>4 T. Parmesan cheese, grated<\/strong><\/li>\n<li><strong>8-12 basil leaves &#8212;&#8211;(I put 3 leaves into each)<\/strong><\/li>\n<li><strong>1\/4 cup all-purpose flour<\/strong><\/li>\n<li><strong>salt, to taste<\/strong><\/li>\n<li><strong>3 T. olive oil<\/strong><\/li>\n<li><strong>1 1\/2 cups white wine or chicken stock**\n<p><span style=\"color: #ff0000;\">**If you use wine, it will not be IC safe.\u00a0 Use a safe chicken stock. Please also check prosciutto&#8217;s ingredients to be safe!<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>On a cutting board, pound chicken breasts flat with a kitchen hammer.<\/strong><\/li>\n<li><strong>Place 1 slice prosciutto, 1 T. Parmesan, and 2 basil leaves on each breast. \u00a0<\/strong><\/li>\n<li><strong>Roll up chicken breasts and secure with wooden toothpicks.\u00a0<\/strong><\/li>\n<li><strong>Roll each breast through flour to lightly coat, season with salt.<\/strong><\/li>\n<li><strong>In a large pan heat olive oil and saute chicken over medium heat until golden brown on all sides.<\/strong><\/li>\n<li><strong>Add 1 cup wine\/chicken stock to pan, cover and reduce heat. \u00a0Simmer 15-20 mins, turning several times, until chicken is tender and cooked through.<\/strong><\/li>\n<li><strong>Remove from pan, increase heat and add remaining 1\/2 cup of wine\/chicken stock.\u00a0\u00a0<\/strong><\/li>\n<li><strong>Deglaze skillet and reduce liquid to form sauce. \u00a0<\/strong><\/li>\n<li><strong>Season with salt, spoon over chicken, and serve. (I recommend letting it rest for 10 mins. though before serving).\u00a0<\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; What a great, simple recipe! \u00a0It was fun to roll and make! \u00a0It has a very deep, gourmet flavoring. \u00a0*Even though it says 4 boneless chicken breasts, I had to halve the breasts first because they were too thick. As you can see by the 2nd photo, it makes great and attractive leftovers. \u00a0From <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=621\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,18],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/621"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=621"}],"version-history":[{"count":4,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/621\/revisions"}],"predecessor-version":[{"id":1646,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/621\/revisions\/1646"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=621"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}