prosciutto | the creative life in between

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce.

This past Sunday, I made a new recipe with chicken that turned out so yummy, I couldn’t wait to share.

With a few simple ingredients, but also the finest you can find or afford, you can create this amazing dish in just a few minutes before putting in the oven for a half hour.

Turn your sound on for just a few seconds, and click the arrow below to experience the glorious sizzling of these little gems as they brown in olive oil and a bit of butter!

These chicken breasts, pounded as flat as possible, are stuffed with thinly sliced salty, high-quality prosciutto, fresh, creamy mozzarella cheese and a few simple spices before being rolled in flour and browned in olive oil and butter.

Once browned, white wine is poured in to blend with the browned bits and juices to create the most amazing gravy!

We enjoyed our Cheesy Chicken Prosciutto Roll-Ups with a fresh garden salad. The only thing we were missing was some crusty bread to sop up every last bit of gravy.

I cannot recommend this winner of a chicken dinner more highly. I slightly revised a recipe I found at mangiamichelle.com.

Here is how I made it.

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

Servings: 6
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Ingredients:

2 lbs. (3 large) chicken breasts, sliced in half horizontally to create 6 pieces
6 paper-thin sliced high-quality proscuitto
1 lb. fresh mozzarella ball, sliced
1 tsp. Italian Seasoning (or your favorite i.e. oregano, sage, thyme)
Salt and pepper to taste
3 Tbsp. olive oil
2 Tbsp. butter
2 cups white wine
1/2 cup flour

Directions:

Preheat oven to 350 degrees F.

Pound the chicken pieces until they are as flat as possible to about 1/3 inch thick. Sprinkle with salt and pepper and seasoning. Lay a slice of prosciutto on top followed by a slice of mozzarella. Roll up and secure with a toothpick or two to secure. Dredge each chicken roll-up in flour.

Heat olive oil and butter in a large oven-safe skillet over medium heat. Brown each roll-up on each side for about 4-5 minutes. Pour wine over all, and stir up browned bits and butter to incorporate. Baste sauce over chicken. Place in oven, and bake for 30 minutes.

Enjoy!

Cheers & Hugs,
Jodi

Prosciutto Apple Gorgonzola Pizza.

We went out to dinner with friends a few weeks ago to an amazing local Italian restaurant near us (Della Terra) that served a too-die-for 5-course dinner with wine pairings that included appetizers, salad, pizza, pasta, and dessert.

One of the things we all went nuts over was a pizza that had apples, prosciutto and Gorgonzola cheese.

Well – who am I kidding?! We loved EVERY single course we had, but this pizza was something I thought I might be able to recreate at home.

And O. M. G!! This turned out so delicious!

It really went together pretty quickly and easily, and it so satisfied my pizza craving!

We often order in pizza on Friday nights at our house. Just one of our routine guilty pleasures.

But this pizza is worth going to the trouble of making.

Be flexible with it, and make it with ingredients you love. Add some spinach. Switch out the apples for pears. Throw on a few roasted pine nuts. Add some rosemary and garlic to the pizza dough.

Have fun and be creative!

Here is the recipe for how I made it. Hope you’ll give it a try.

Prosciutto Apple Gorgonzola Pizza

Servings: 1 large pizza
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Ingredients:

Pizza Crust:

2 cups flour
1 Tbsp yeast
1/4 tsp salt
1 Tbsp sugar
3/4 cup lukewarm water

Pizza Topping:

2 Tbsp Dijon mustard
2 Tbsp honey
8 oz ball fresh Mozzarella cheese, thinly sliced
1 large apple, thinly sliced (I used Gala)
1 large sweet onion, caramelized with 2 Tbsp butter
6 oz. Prosciutto, thinly sliced and fried
1/2 cup Gorgonzola cheese, crumbled

Other:

1-2 Tbsp corn meal

Directions:

Prepare crust by mixing 1 cup flour with yeast, salt, sugar, and water. Gradually add 2nd cup of flour until a ball is formed. Knead dough for 2 minutes. Let rest 10-15 minutes in a bowl covered with dish towel.

Preheat oven to 450 degrees F, and prepare toppings while dough is resting.

Whisk mustard and honey to form sauce, slice Mozzarella and apple, caramelize onions, fry prosciutto, and crumble Gorgonzola.

Sprinkle corn meal on a large round baking stone, press dough on top until thin, using fingers and/or rolling pin.

Spread mustard/honey sauce on dough. Top with Mozzarella, apple, caramelized onions, prosciutto, and Gorgonzola cheese.

Bake approximately 12 minutes or until crust is golden brown and cheese is bubbly and brown.

Remove from oven, and let rest 2-3 minutes before slicing and serving.