BRIE PROSCUITTO CHICKEN
Cheese ham chicken, simpler times, simpler recipes. This is one of the classics can you can modify per your mood, aka moodification. Garnish with apples, yeah, and or brush the chicken in mustard, oui oui, drizzle some honey sriracha, jaja as we say in Sweden.
Serves 4
4 skinless boneless chicken breast
juice from one lemon
1 clove garlic, grated
4 tablespoons fresh herbs, any, chopped
4 slices prosciutto
4 slices cheese: brie, mozzarella, havarti, your cheese you choose
optional: figs, apples, mustard, honey, hot sauce, nuts
Instructions
- First, let’s get the chicken marinated. Squeeze on some lemon juice , drizzle with some olive oil, toss on some garlic, herbs, and season lightly with salt and pepper. Let sit for 30 minutes and up to two hours.
- While the chicken is marinating, put the brie cheese in the freezer for a bit. You need to cut off the rind before using, and it is faster, easier and less messy when the cheese is chilled.
- Now grill or saute, the chicken breast one one side for about 3 minutes. Turn the chicken over to cook on the opposite side, and when it is almost cooked through, lay a slice of prosciutto over the chicken breast, top with a slice of brie, and let it melt for a few minutes. You can do this stove top, or on the grill or you can place in a preheated 375 degree oven for a few minutes for the cheese to melt.
- Place your chicken on a platter and go wild and garnish with cherries (in season) or cherry tomatoes, figs, apples, pomegranate, persimmons, but first toss your fruits or tomatoes with grated garlic, salt, pepper, hazelnut or olive oil, something acidic (lime, or lemon juice, or vinegar), coarsely chopped hazelnuts (or other nut) and a handful of basil or arugula
Photo and Food Styling by Mimi Newman