Pan Roasted Chicken With Crisp Prosciutto Tomatoes Recipes

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PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO



Italian Smothered Chicken with Crispy Prosciutto image

It's almost hard to believe that something that tastes this good and looks this impressive can be this easy - but it's true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that's easy enough for any day of the week.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup plus 2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
3 oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips
8 oz sliced mushrooms
1 medium yellow onion, cut in half and thinly sliced
3 cloves garlic, finely chopped
1/2 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
  • In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
  • Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
  • Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
  • Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
  • Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.

Nutrition Facts : Calories 440, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 3 g, TransFat 0 g

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON



Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil
4 ounces thinly sliced prosciutto, cut into ribbons
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds)
Salt and freshly ground black pepper
3/4 cup chicken stock
1/2 lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
  • Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON



Pan-Roasted Chicken With Prosciutto, Rosemary, and Lemon image

This is delicious! Definitely company worthy. Just be careful using salt, my dish turned out a bit too salty. I changed the recipe by using boneless skinless chicken breasts instead of 1 whole chicken, but feel free to use that if you prefer. I added 1/4 C white wine to deglaze the pan, not in the original recipe but might tasty! Recipe courtesy of Tyler Florence

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

3 -4 tablespoons extra-virgin olive oil, a 3 count
4 ounces thinly sliced prosciutto, cut into ribbons, I used only 4 slices
2 small sprigs fresh rosemary, strip off the leaves
4 boneless skinless chicken breasts, alternately 1 whole chicken, quartered (about 3 pounds)
salt & freshly ground black pepper
1/4 cup pinot grigio wine, for deglazing
3/4 cup chicken stock
1/2 lemon, juiced, I used 2 teaspoons

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil.
  • Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan.
  • at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again.
  • Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
  • Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
  • Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes.
  • Check for additional seasoning with salt and pepper, if desired.
  • Drizzle the pan sauce over the chicken and serve immediately.
  • Serve with orzo, salad and crispy bread.

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