This is a perfect Friday night entree for both a single person and a family. It's just as easy to make a serving for one, as it is for many.
CHICKEN ESCALOPES WITH LEMON AND PROSCIUTTO
Assemble chicken breasts, prosciutto or Serrano ham, lemons, butter, salt and pepper.
Pound chicken breast to a pleasing thickness. I prefer thin.
Ribbon a slice of Serrano ham or prosciutto across the breast, being certain to leave some ruffled edges so that your other toppings may get to the chicken as well. See that little pan? I love it. It's a $1.00 mini pan from Daiso, a Japanese "dollar store" and I use it constantly. I've placed the butter pat there to show you the size.
Mix soft butter (I used one and a half pats for a single serving -- and first rubbed a bit on my little oven pan) with salt and pepper. I used sea salt, ground pepper, and then added a bit of smokehouse pepper as well. Chopped herbs, particularly thyme, would be good, but I was sticking to the simple recipe for this post. Dot the butter mixture over the meats. Top the buttered meat with thin slices of lemon.
Bake at 350 degrees for approximately 30 minutes to get a crispy brown done-ness, or less if it is to your liking. At the last few minutes, I switched to broil to get the top crispier. Reduce and spoon any pan juices over the chicken and serve with a vegetable which was roasting along side.
CHICKEN ESCALOPES WITH LEMON AND PROSCIUTTO
Assemble chicken breasts, prosciutto or Serrano ham, lemons, butter, salt and pepper.
Pound chicken breast to a pleasing thickness. I prefer thin.
Ribbon a slice of Serrano ham or prosciutto across the breast, being certain to leave some ruffled edges so that your other toppings may get to the chicken as well. See that little pan? I love it. It's a $1.00 mini pan from Daiso, a Japanese "dollar store" and I use it constantly. I've placed the butter pat there to show you the size.
Mix soft butter (I used one and a half pats for a single serving -- and first rubbed a bit on my little oven pan) with salt and pepper. I used sea salt, ground pepper, and then added a bit of smokehouse pepper as well. Chopped herbs, particularly thyme, would be good, but I was sticking to the simple recipe for this post. Dot the butter mixture over the meats. Top the buttered meat with thin slices of lemon.
Bake at 350 degrees for approximately 30 minutes to get a crispy brown done-ness, or less if it is to your liking. At the last few minutes, I switched to broil to get the top crispier. Reduce and spoon any pan juices over the chicken and serve with a vegetable which was roasting along side.
Adapted from 400 Three and Four Ingredient Recipes by Jenny White and Joanna Farrow.
Have a lovely holiday Memorial Day weekend, everyone. May your memories of loved ones gone before, bring you comfort.
Oh I am so glad I found your site... thanks for stopping by! You have great recipes.
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