During this class, we will make chicken involtini with prosciutto, sage, Taleggio cheese and a white wine reduction.
– 2 good size organic Chicken Breast
– Prosciutto di Parma (about 6 slices)
– bunch of sage
– 0.40 lbs Taleggio cheese DOP (you need enough to do 6-8 thin slices). You can use Fontina if you cannot find Taleggio.
– Extra virgin olive oil
– 1/2 cup of white wine (pinot grigio)
GOOD FOR 2 or 4 PEOPLE
– Cooking Utensils
– Cutting Board
– Nice size frying pan with a cover
STEP 1 – cut each chicken breast in the middle.
STEP 2 – take out the fatty part
STEP 3 – punch the chicken
STEP 4 – put one piece of prosciutto on top of each chicken
STEP 5- take out the crust from the cheese
IF YOU CANNOT FIND TALEGGIO CHEESE, YOU CAN BUY FONTINA CHEESE
STEP 6 – cut the cheese and put it only on one half of the chicken (on top of the prosciutto)
STEP 7 – add a pinch of salt and a pinch of pepper.
STEP 8 – add 3 or 4 leaves of sage on top of the cheese.
STEP 9 – close your chicken like a sandwich.
STEP 10 – add a nice amount of olive oil to a nice size pan.
STEP 11 -add 4 leaves of sage and put it on high heat.
STEP 12 – add your chicken to the pan when the sage starts to bit.
STEP 13 – add a pinch of salt and a pinch of pepper.
PUT THE HEAT IN MEDIUM
STEP 14 – when your chicken turns golden brown on one the sides, you can turn it over.
STEP 15 – add 1 pinch of salt and a pinch of pepper.
STEP 16 – once you see that your chicken is cooked well, put the wine.
AND COVER YOUR PAN!!!