Preparation time: 25 minutes
Ingredients
* 4 skinless, boneless chicken breast halves
* Freshly ground black pepper
* 1 stick (1/2 cup) unsalted butter
* 8 whole fresh sage leaves
* 1/4 pound very thinly sliced prosciutto
* 2 eggs, beaten
* 8 thin slices Italian Fontina cheese (about 2 oz)
Sauce:
* 1 cup dry white wine
* 1 Tbsp minced fresh sage
* 1/2 stick unsalted butter, chilled
1 Trim the chicken tenderloins away from the breasts, and reserve for another use. Cut each breast half in half, horizontally. Trim away any excess fat. Place the 8 chicken breast pieces between two large pieces of wax paper. Pound the pieces with a mallet until each one is about 1/8 inch thick. Season with ground pepper and set aside.
2 Heat the butter over medium heat in a large sauté pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove the sage leaves from the pan and place a leaf on each of the chicken pieces. Next wrap each chicken piece with a single layer of prosciutto.
3 Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Working in batches so that you do not crowd the chicken in the pan, place the chicken pieces in the pan. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.
4 Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with the sauce.
5 While the cheese is melting, pour out the butter from the sauté pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.
Showing posts with label fontina. Show all posts
Showing posts with label fontina. Show all posts
Saturday, August 08, 2009
Wednesday, June 10, 2009
sausage, fontina and pepper strata
* 6 large eggs
* 21/2 cups whole milk
* 2 cups sliced green onions
* 1/2 cup whipping cream
* 1/2 cup finely grated Romano cheese
* 2 tablespoons chopped fresh oregano
* 1/2 teaspoon salt
* 1 pound hot Italian sausages, casings removed
* 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
* 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
* 2 cups (loosely packed) coarsely grated Fontina cheese
Preparation
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
* 21/2 cups whole milk
* 2 cups sliced green onions
* 1/2 cup whipping cream
* 1/2 cup finely grated Romano cheese
* 2 tablespoons chopped fresh oregano
* 1/2 teaspoon salt
* 1 pound hot Italian sausages, casings removed
* 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
* 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
* 2 cups (loosely packed) coarsely grated Fontina cheese
Preparation
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
Thursday, November 20, 2008
polenta casserole with fontina and tomato sauce
If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. If you prefer mozzarella over fontina, feel free to substitute.
Ingredients
* 2 Tbsp olive oil
* 1 medium onion, chopped
* 1/2 cup chopped celery
* 1/4 cup finely chopped carrots
* 3 garlic cloves, minced
* 1 28-ounce can whole tomatoes (with basil if you have it)
* 1 Tbsp chopped fresh parsley
* 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
* 1/4 cup chopped fresh basil
* 4 cups water
* 1 teaspoon salt
* 1 cup polenta, or coarse cornmeal
* 2 cups grated Fontina cheese
Method
1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.
2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
S
Ingredients
* 2 Tbsp olive oil
* 1 medium onion, chopped
* 1/2 cup chopped celery
* 1/4 cup finely chopped carrots
* 3 garlic cloves, minced
* 1 28-ounce can whole tomatoes (with basil if you have it)
* 1 Tbsp chopped fresh parsley
* 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
* 1/4 cup chopped fresh basil
* 4 cups water
* 1 teaspoon salt
* 1 cup polenta, or coarse cornmeal
* 2 cups grated Fontina cheese
Method
1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.
2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
S
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