Post # 70 Chicken Prosciutto Appetizers

November 12, 2012 at 11:00 AM | Posted in Uncategorized | 2 Comments

A long while ago, partner/spouse and I went to visit friends in North Carolina.  We were only there for the weekend, arriving Friday evening and leaving after lunch on Sunday.  So Saturday night was the “big meal” night.  They fixed up a traditional “boiled seafood” dinner by repurposing their outdoor turkey fryer into a water boiler.  Once the water was boiling, they added potatoes, whole corn cobs, shrimp, fish, sausage, onion, salt, and garlic.  There were probably other things that I missed but it was delicious, with wine.

To start the meal, though, they made appetizers that I’d never had before and they were fantastic!  Bits of chicken with swiss cheese on them and wrapped in a slice of prosciutto and baked.  Amazingly easy to make and truly a good tasting bite.  I promised I was going to make these things as often as I could.  So now I had to back-engineer them to figure out how to make them.  Wasn’t difficult.  And me, being me, I made changes along the way to enhance the flavor and make them tastier to my family.

I started with two large chicken breasts which I rubbed with salt, a small pinch of sugar, and herbs.  Whatever herb blend you like will work.  It’s fun to experiment.  I grilled them till they were done.  The sugar gave the chicken a nice crust and char.  I left them to cool for a couple of hours.  Once they were cool, I cut them into bite sized chunks.  They can be as large as you like, but should be no more than two bites maximum.

Next, cut swiss cheese into chunks the same size as the chicken.  Place the cheese on top of the chicken.  Wrap the chicken tightly with  enough prosciutto to make two full turns around the chicken.  Place the package on a baking sheet with the seam side down.  Heat your oven to 375 and bake for 15 minutes, or until the prosciutto is crispy, the cheese is melty, and the whole thing is hot throughout.  Remove from the oven and allow to cool to the touch.  Serve while warm, but are great chilled.


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