© 2014 by Bikes&Baking

  • Lauren-Nicole

prosciutto & sage wrapped, pan fried chicken

This post is not for the vegetarians, the vegans, or the squeamish. I have warned you.

You have been warned.


Yes, there is raw chicken in this post. I did my best not to make it look unappetizing, but it's raw chicken so there's only so much a girl can do in one post. With that said, I'd like to introduce you to todays deliciously succulent dish. I know it's cruel of me to only give out one recipe at a time, but there's excitement in the suspense of it all.


Let's be real for a second though, I already talk way too much for a cooking blog as it is & I doubt anyone would continue reading the post if it went on for all eight recipes. So really if you think about it, I'm doing everyone a favor here.


Alright, down to business. Now I'm going to stress this, the two main keys to this recipe are a great marination, & fresh sage leaves. Please do not use the dried stuff, I beg of you. If they don't have fresh sage at the grocery store, buy a sage plant from your local nursery. This is what it has to look like though, big, beautiful, thick green leaves.


Isn't it gorgeous? I think it's gorgeous. You can't see this from the picture, but those leaves are thick & soft & fuzzy. Odd for a leaf, but so yummy. Right, down to the recipe.



Ingredients: - 2 chicken breasts - 4 prosciutto slices - 4 large, fresh sage leaves - 200g flour- 1 orange, juiced - 4 tbs olive oil - 1/2 tsp salt - 1/2 tsp pepper - 1 tbs soya sauce - 2 tsp dijon mustard - 1 tsp sugar - 1/2 lemon, juiced



Directions: - combine the orange juice, lemon juice, oil, mustard, sugar, salt & pepper & soya sauce in a bowl, mix & then add the chicken. - wrap the bowl well & place in the fridge. Leave it to marinate over night. - when ready to cook, slice the chicken breasts in half lengthways and from the thins side. What you're trying to achieve is four pieces of chicken that look a little thinner than normal. - place a sage leaf on the centre of each chicken breast & then wrap it with a piece of prosciutto. - place the flour in a bowl, and then dip the wrapped chicken breasts into the flour. Dust off all the excess, all they need is a light coating. - place a frying plan on the cooker, turn the heat to medium-high & add 2 tbs of oil. - cook the chicken 4 to 5 minutes per side. - lay the chicken on some paper kitchen towel for a few seconds per side before serving to remove any extra oil.


(part of the dinner table, can you see the shrimp behind the chicken?)


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet Soy Sauce - Kikkoman - https://amzn.to/33gZrXC Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#tools #equipment #machinery #baking #cooking #fondant #modelingtools