In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.
Ingredients
Makes 4 servings
Step 1
Gently rinse and dry zucchini blossoms.
Step 2
Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.
Step 3
Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
Step 4
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.
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Reviews (1)
Back to TopMade this last night and it was delicious. Chicken stayed really tender. Proscuitto sometimes gets discolored and hard when you cook it but that didn't happen here. The squash blossoms were really mild in flavor. If making again I would omit salting the chicken breasts as the proscuitto really provided enough salt on its own.
mollydeebs
CA
7/13/2010