ISO recipe from July/06 Bon Appetit

[Aninha]

I was browsing at the latest issue of Bon Appetit magazine the other day and saw a recipe for chicken that was pounded with slices of prosciutto and then pan-fried, there was something more to the dish but I can't remember it.
It looked so good in the magazine that now I want to make that at home... however I can't seem to find the recipe online at epicurious.
Maybe I will have to go out and buy the magazine myself, but just wanted to try and aske the nice people around here... does anyone have the recipe? Or at least could point me to the direction of it? And since we are on the subject and we all like reviews... has anyone tried it yet?
Thanks in advance!
Ana

[funnybone]

Are you sure it's July? I have it in front of me and there are only four poultry recipes in the index and nothing like what you describe.

[funnybone]

I found it - in the Aug. issue. It's Sauteed Chicken Breasts with Country Ham and Summer Succotash. I will scan it for you and copy it here. It will take a little bit of time though.

[funnybone]

Sauteed Chicken Breasts with Country Ham and Summer Succotash

4 SERVINGS


5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 red bell pepper, cut into 1/3-inch dice
4 1/2 teaspoons fresh thyme leaves, divided
2 garlic cloves, minced
4 ounces haricots verts or slender green beans, trimmed, cut into 3/4-inch pieces (about 1 cup)
2 small zucchini, trimmed, cut into 1/3-inch dice
1 cup fresh corn kernels (cut from 2 ears of corn)

4 skinless boneless chicken breast halves
4 thin slices country ham or prosciutto (each about 6x3 inches)
1/2 cup all purpose flour

2 tablespoons whipping cream


Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion; saute until beginning to soften, 3 minutes. Add bell pepper, 1 1/2 teaspoons thyme, and garlic; saute 1 minute. Add beans; saute untiljust beginning to soften, about 3 minutes. Add zucchini; saute until all vegetables are crisp-tender, 4 minutes longer. Stir in corn; remove from heat.

Cover cutting board with large sheet of plastic wrap. Arrange chicken, smooth side up, on plastic wrap, spacing several inches apart. Sprinkle with remaining 3 teaspoons thyme, then pepper. Place 1 ham slice on each chicken breast, trimming so edges extend slightly over chicken. Place another sheet of plastic wrap atop chicken breasts. Using meat mallet or rolling pin, pound evenly to scant 1/2-inch thickness. Turn chicken over and sprinkle lightly with salt and pepper, then flour.

Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Divide chicken between skillets, ham side up, and cook until edges of chicken begin to turn opaque, about 4 minutes. Turn chicken over and cook until cooked through, 4 minutes longer. Remove from heat; cover.

Rewarm succotash over medium-high heat, stirring constantly. Mix in cream; season with salt and pepper.

Transfer chicken to plates, ham side up. Spoon succotash alongside.

Bon Appetit
August 2006
Page 73

[Aninha]

Thank you, thank you, thank you Funnybone!! You are SUPER NICE to scan it for me!! And you were so quick!
This is exactly the recipe, tomorrow I will buy the ingredients and hopefuly make it over the weekend. I don't know what got into me that I am sort of craving posciutto (rarely eat, never actually bought it... go figure!), and this recipe came straight into my mind as I wanted to eat the suff!
The people in this BB are truly amazing!
Thanks again Funnybone!
Ana

[honeygirl1971]

Aninha, please post a review after you make it! It sounds really good, but I'm curious about what happens to the prosciutto as you cook it on the second side. I've made chicken saltimbocca (sp?) where the prosciutto is rolled up inside the chicken breast, but I've never made anything exactly like what is described here. Anyway, I'd love to know how it turns out for you.

PS I think prosciutto is one of the greatest culinary inventions EVER! :D

[Home Chef]

I made this last week and it was good. The proscuitto gets kind of caramelized and it does stay on the chicken. The combination of the salty ham with the sweet succotash was nice. My husband thought it was one of the best meals recently.
The only change I made was to keep the succotash on simmer on my burner with the diffuser while I cooked the chicken. I wanted the corn cooked a little. But the veggies were crunchy and not over cooked.

[honeygirl1971]

Thanks Home Chef, that's exactly the kind of info I was looking for. It sounds really good! :)

[funnybone]

You're welcome! Glad I could help - plus now I'm interested in the recipe as well, so thanks for pointing it out!

[Aninha]

Thanks again Funnybone!
Homechef thanks for the review, now I really want to try it!
And honeygirl1971, another recipe I was thinking about trying was a chicken saltimboca recipe from Giada de Laurentis, which also sounded good with the prosciutto wrapped inside, nice to know it is also good! Another one for me to try!!
By the way, I bought some prosciutto today, so I guess I am going to make either one of the recipes this weekend! yay!
The only thing is that the guy at the deli sliced it a little thicker than I was expecting, hope it is not going to be bad to the rcipe though...
Ana

[honeygirl1971]

Aninha, Giada's recipe is the one I've made most recently, and it IS good. :) The BA one sounds a bit simpler, though, which might be nice for summer...

[madpots]

Aninha, the recipe calls for either country ham or proscuitto. Since you live in NC you can probably get country ham in the grocery store, you could use that. I have some in the freezer and I think I might try it.

[honeygirl1971]

I'm revisiting this thread since I think I'm going to make this tonight if DH can go out and get the ingredients for me. Aninha, did you ever make it? Anyone else want to add a review?

[Aninha]

honeygirl1971 can you believe I didn't get to making it??
I got the prosciutto and all, then the weekend came and the husband didn't want chicken :( We ended up making meat and the next day pasta, oh well, gotta get him happy, he eats out the whole week...
We ate the prosciutto anyway, but I already told DH that next weekend I am going to make this one, so he better be prepared for some chicken this time! hehe! (yes, I am getting more prosciutto this week!)
Let me know if you like it, I think it looks such a good recipe, I really really want to try it soon, believe me!
Ana

[honeygirl1971]

So, we just ate, and I thought this was a very tasty meal! You could totally leave the cream out, but I did use it since I knew my DH would like it that way. The chicken came out great,too--the prosciutto really adds a lot of flavor. I would totally make this again. Thanks for bringing it to my attention, Ana, and thanks funnybone for posting the recipe! :)

[Aninha]

Thanks for the review honeygirl1971!!
Now I am craving this chicken more than ever... I think I will make it for me and my son, instead of waiting until the weekend to have it with DH... he doesn't care much for chicken anyways. I will report back with my review!
Thanks again everyone that contributed to this thread, and funnybone for finding it for me and posting the delicious recipe!!
Ana

[Aninha]

I am back to report that I finally made the recipe today! I made the chicken and the succotash, the only thing was that I didn't add the cream at the end, just because I didn't have any in the house, and to be true nobody missed it, I am not sure how necessary that was.
Anyway, if you like prosciutto then this is a good recipe for you! My husband liked it a lot, and even my 4 year old ate it all! I liked it too, but to be true I prefer my chicken in another form, simply grilled is still my favorite way to having chicken.
The prosciutto adds a lot of flavor, but takes out the chicken flavor itself... all we could taste was some prosciutto and a lot of thyme. My thyme plant must be a powerful one, because the thyme almost overpowered the prosciutto, and I didn't even used the full amount...
All in all, a good recipe, worth trying if you like prosciutto!
Ana