Recipe: Recipes using prosciutto - Chicken Italienne, Fruit and Prosciutto, Joey's Cheesy Breadsticks, Lasagne with Chicken and Pepper Sauces

Hi Annette!!
Here's some ideas...hope they help!!

Chicken Italienne

8 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup Pesto sauce (see recipe)
8 slices prosciutto
1/2 pound provolone cheese -- cut into 8 pieces
2 eggs -- beaten
1 1/2 cups toasted bread crumbs
1/2 cup melted butter

1. Pound chicken breasts lightly to flatten to a uniform 1/4 inch thick. Season with salt and pepper.

2. Spread each chicken breast with 1 tablespoon Pesto Sauce. Place a strip of prosciutto on each pesto-covered breast. Place 1 piece provolone at narrow end of breast.

3. Roll up each breast to form a cylinder, enclosing the cheese. Roll cylinder in egg, then bread crumbs. Chill 30 to 60 minutes.

4. Preheat oven to 350 degrees F. Place cold chicken breast rolls on an ungreased baking sheet. Pour melted butter over rolls and bake for 1 hour. Remove from baking sheet and slice each roll diagonally into 3 pieces, to show spiral of prosciutto, cheese, and chicken.

NOTES : This do-ahead dish--pretty pinwheels of chicken, prosciutto, and cheese--is perfect buffet food. Serve warm with a rice pilaf or cold with a pasta salad.

Fruit and Prosciutto
Recipe By : Martha Stewart

1 cantaloupe
1 mango
2 peaches
4 sprigs cilantro
Coarse salt -- to taste
8 slices prosciutto
1 lime -- quartered

Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into 8 equal pieces. With a paring knife, remove the rind from each slice. Set aside.

Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into 8 equal pieces. Set aside.

Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise and remove the pit. Cut each peach half into 4 equal slices. Set aside.

Divide the fruits equally among 4 plates. Season with salt. Top each plate with 2 pieces prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately.

Serves 4.

Joey's Cheesy Breadsticks

This is from a local chef that has a show here in California..the Bay City Cafe..
Joey's Cheesy Breadsticks

1 pkg. Peppridgefarm puff pastry dough
1/4 lb. prosciutto
1/2 c. parmesan cheese, grated
1 ea. egg for egg wash

Preheat oven to 325 degrees F.

Spread out the puff pastry dough and flatten slightly with a rolling pin. Brush with egg wash then sprinkle with parmesan cheese.

Place a few pieces of prosciuto on half of the dough then fold the other half over.

Flatten slightly with a rolling pin then slice into long strips about 1" wide. Twist each strip to form a long spiral and place on a baking pan pressing the ends to the pan to prevent the dough from unravelling.

Bake in the preheated oven 15 to 20 minutes until crisp and golden.

Lasagne with Chicken and Pepper Sauces
Recipe By : Cook's Magazine November 1987

PEPPER SAUCE:
6 red bell peppers
6 yellow bell peppers
15 cups canned Italian plum tomatoes -- (four 32-ounce cans)
1 tablespoon fresh herbs; savory, sage, thyme,
or rosemary -- minced
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup olive oil
Salt
Fresh ground black pepper

CHICKEN SAUCE:
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup fresh basil -- chopped
6 pounds chicken breasts -- boneless & skinless
Salt
Fresh ground black pepper
1/2 pound prosciutto -- sliced
1/2 pound butter
2 tablespoons olive oil
3/4 cup white flour
6 cups chicken stock
2 cups heavy cream

NOODLES AND CHEESE
4 pounds fresh spinach lasagne or
3 pounds dried spinach lasagne
1/2 pound Parmesan cheese (about 1 2/3 cups) -- grated
2 pounds Fontina cheese

PREPARATION:
For the Pepper Sauce, halve and seed the peppers and cut into 1/2-inch dice. Seed and chop the tomatoes, reserving 1 cup of juice. Mince 1 tablespoon herbs.

For both the Pepper Sauce and the Chicken Sauce, mince the 8 onions, 8 cloves garlic. Chop 1 cup parsley and 1/2 cup basil.

For the Pepper Sauce, heat the olive oil in a large frying pan. Add half of the onions and the peppers and cook until soft, about 15 minutes. Add the tablespoon of minced herbs and half of the garlic, parsley, and basil and cook about 2 minutes. Add the tomatoes and reserved cup of juice and cook until most of the liquid has evaporated, about 15 minutes. Season to taste.

The Pepper Sauce can be made up to a week ahead.

For the Chicken Sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper. Cut the prosciutto into 1/2-inch pieces.

Heat 4 tablespoons of the butter in a large frying pan over medium heat. Sear the chicken about 2 minutes a side until well browned, cooking in batches to avoid overcrowding. Reduce heat, return all chicken to pan, and simmer until barely cooked through, about 10 minutes. Remove from pan and cool. Cut chicken into 1/2-inch dice.

In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saut the ham and the remaining garlic, parsley, and basil until fragrant, about 2 minutes. Add to chicken.

In the same pan used to cook the chicken and ham, heat remaining 6 oz. of butter and 1 tablespoon of the olive oil. Add the remaining onions and saut until soft, about 5 minutes. Whisk in the flour and cook for 4 minutes over low heat, stirring constantly. Whisk in chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the chicken mixture and heavy cream and season to taste with salt and pepper.

Chicken Sauce can be made several days ahead.

Boil the spinach lasagna noodles according to package directions and cook until tender. If using fresh, cook in batches for about 2 minutes a batch. Remove lasagna to a large bowl of cold water to stop the cooking, then to a damp towel.

Grate Parmesan and Fontina cheeses. Butter four 9- by 13-inch lasagna pans or large oval pans. Pour a layer of the Pepper Sauce into each pan. Put a layer of the lasagna noodles on top of the sauce, overlapping slightly. Add a layer of the Chicken Sauce, then a layer of Parmesan and fontina cheeses, and another layer of pasta. Repeat process 3 more times, ending with Pepper Sauce and cheeses. Cover with foil.

Lasagna can be made to this point a day ahead.

COOKING AND SERVING:
Heat oven to 375 F. Bake lasagna in preheated oven until cooked through, about 45 minutes. Allow lasagna to rest for about 15 minutes before cutting and serving.