Wednesday, June 18, 2003
Bite with Belkys: Chicken Wrapped In Proscuitto
It's a delicious twist to a familiar meal. One South Florida restaurant serving up a creative chicken dish your family will likely love.
The Dish: Pollo Envuelto con Prosciutto or Chicken wrapped in Proscuitto
The Chef: Gabriel Medici
1080 Alton Road
Miami Beach, FL
Ingredients for Pimenton Sauce:
12 cups of rose wine
5 cloves of chopped garlic
3 tablespoons of sweet pimento powder
1 cup chicken stock
Directions for sauce:
Start the sauce by placing some chopped garlic in a pan, add some red wine, ground pimento, chicken stock, and salt and pepper to taste.
Stir this and let the sauce reduce by half, then set it to the side.
4 chicken breasts
3 oz. chopped sun dried tomato
3 oz. goat cheese
3 oz. pesto sauce
1/2 bunch of chopped basil
4 cloves of garlic
8-10 slices of prosciutto
4 roasted potatoes sliced thick
Cut each chicken breast in half.
Butterfly each half down the middle.
Keeping it open, season with salt and pepper, then top it with pesto sauce, sun-dried tomato, and goat cheese, then fold the chicken back over.
Saute this for a few minutes on each side in a hot pan with olive oil, then put the pan into a 400 degree oven for 5 minutes.
Remove the chicken from the oven and wrap it up in prosciutto.
Return to the oven for five minutes.
Now plate the dish by putting the fried roasted potato slices down first, one of the chicken wraps on top of that, and top with some pimenton sauce. Garnish with a basil leaf, some pesto sauce and goat cheese.
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