About Us saturday chef recipe

Grilled Chicken Breast with Tomato Salad Crispy Prosciutto, Blue Cheese & Basil

Original date aired: June 11th, 2010

Overview

Your mouth will water as you read this recipe.  This is a great dish for the grill.  Try it out on Father's Day and let us know how it turns out.

Please email us with any questions you may have.


Ingredients

Your Mise en Place for this dish:

  • 2 chicken breasts
  • 4 slices of proscuitto
  • 6 Tbsp good olive oil
  • 1 tsp grainy Dijon mustard
  • 3 Tbsp sherry vinegar
  • 3 to 4 tomatoes, thinly sliced
  • 1 bunch basil, sliced
  • 1 oz. blue cheese

Directions

Preheat oven to 400.  Bake the proscuitto for 7 to 10 minutes or until crispy.  We recommend you use parchment paper on your baking sheet when you bake the proscuitto.  Set aside.

Make the vinaigrette by placing the mustard, vinegar and shallots into a bowl and then whisking in the olive oil.  Season to taste with salt and pepper.

Lightly oil the chicken breasts and then sprinkle each with salt and pepper.  Place the breasts onto a preheated grill and cook until golden on one side (about 5 minutes) or until the breast releases easily from the grill.  Repeat on the other side of the breast.  Turn off one side of the BBQ and place the breasts on that side.  Use the BBQ as your oven and cook the breasts until an internal thermometer reaches 170.

Let the chicken breasts rest for 5 minutes.  Slice the chicken breasts and arrange on a platter placing the sliced tomatoes top of the chicken breasts.  Sprinkle the entire dish with your sliced fresh basil and crumbled blue cheese.

Finally, drizzle the vinaigrette over top of the dish.  Crush the crispy proscuitto and sprinkle it on top.

It's that easy - enjoy.

Chef Judy Wood

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