Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette
- Ready In:
- 2hrs 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
RAISIN-PINE NUT VINAIGRETTE
- 1⁄2 cup golden raisin
- 1⁄2 cup hot water
- 1 tablespoon extra virgin olive oil, divided
- 1⁄2 cup extra virgin olive oil, divided
- 1⁄3 cup finely chopped shallot
- 1 garlic clove, minced
- 2 anchovy fillets, finely chopped
- 3 tablespoons sherry wine vinegar
- 1⁄2 cup pine nuts, toasted
-
CHICKEN
- 36 ounces boneless skinless chicken breast halves
- 8 ounces taleggio cheese, rind trimmed, cheese cut into six 2-inch-long slices
- 12 prosciutto, slices (sliced thin)
-
EGGPLANT PANZANELLA
- 1 lb unpeeled Japanese eggplant, cut into 1/2-inch-wide rounds
- 1 baguette (16 oz)
- 7 tablespoons extra virgin olive oil, divided
directions
- RAISIN-PINE NUT VINAIGRETTE:.
- Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
- Heat 1 tablespoon oil in small skillet over medium heat.
- Add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes.
- Transfer to medium bowl; mix in raisins and vinegar.
- Add 1/2 cup oil; whisk until well blended.
- Season with salt and pepper.
- *DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Whisk pine nuts into vinaigrette just before serving.
- CHICKEN:.
- Place chicken breasts on work surface.
- Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
- Insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
- Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
- Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
- **DO AHEAD Can be made 6 hours ahead. Cover and chill.
- EGGPLANT PANZANELLA:.
- Preheat oven to 350°F
- Toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
- Spread eggplant slices in single layer on rimmed baking sheet.
- Bake until eggplant slices are tender but still intact, 35 to 40 minutes.
- Transfer to large bowl.
- *** DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
- Add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
- Let stand while preparing bread and chicken.
- Preheat oven to 350°F
- Cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
- Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
- Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. Let stand while preparing chicken.
- Increase oven temperature to 375°F.
- Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
- Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
- Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts.
- Transfer chicken to cutting board; let rest 5 minutes.
- Thinly slice chicken breasts crosswise.
- Fan 1 chicken breast on each of 6 plates.
- Place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
- E N J O Y!
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RECIPE SUBMITTED BY
<p>Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)> </p>
<p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
<p>I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>
<p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>