Proscuitto wrapped chicken with creamy tomato orzo

Proscuitto wrapped Chicken:

Ingredients:
Chicken breasts
Prosciutto, sliced thin
1 cup Mozzarella cheese
Garlic Salt, Salt, Black Pepper, Sage
(Optional) Chicken Broth, Tarragon Vinegar
Olive oil, 1 tbsp butter

Preheat a pan over medium heat with the olive oil. Once the oil begins to shimmer, drop in the tab of butter and swish it around until the pan is coated in loose flowing browned butter and oil.

Season the chicken on one side with salt and pepper, and on the other side, the garlic salt and sage. Place in pan and cook until done. Remove entire pan from heat and remove chicken. Wrap chicken in the prosciutto and top with the mozzarella. Let it sit in the pan, still removed from the heat for 2-3 minutes. The mozzarella will only just slightly become translucent. Turn the broiler on high and ensure that there is a rack as high as it can go while still fitting the pan 2" away from the broiler.

At this point, put the entire pan inside the oven and broil until the mozarella is browned in several places.

(Optional) place the pan back on low heat and remove the chicken. Add a 1/2 cup chicken broth and 1 tablespoon of tarragon vinegar (or butter, or just some herbs, like thyme and white wine vinegar) Allow to reduce by half. 2 minutes. Place chicken back in pan to reheat. 1-2 minutes.

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Orzo Recipe:

Ingredients:
1 cup Orzo
1 1/2 - 2 cups heavy cream (As desired)
1 cup shredded parmesan cheese
kosher salt, black pepper
Dried Parsley
2-4 heaping tablespoons of chopped/diced tomatoes (As desired)

Prepare orzo as directed.

Once the orzo has been drained, place back into the same pan and allow steam to come off the pasta for just a minute.

Mix in 1 1/2 cups of heavy cream. (You may want this more or less creamy, but I suggest starting with this amount, you can always add more later)

Once the cream is heated thouroughly, slowly begin adding the shredded parmesan cheese. Add it slowly (Not all at one time) and mix continuously so we know it has integrated. (Not performing this task gradually will end up with un-melted cheese and give this a gritty texture)

Once your cheese is completely mixed in, add 2 tablespoons of the tomatoes. Mix thoroughly.

Taste it.

If you want more tomato flavor, add more. If its not creamy enough, add more cream. Keep in mind the longer you cook, the more viscous and "creamy" the mixture will be. The less you cook, the more liquidy.

When done, sprinkle the salt, black pepper and dried parsley into the mixture, to taste.

Serve with the chicken from above. Pair a green vegetable such as asparagus with this meal. If you have leftover Parmesan, topping the asparagus with the Parmesan is a great finish.

Cabernet Wine Sauce

Unlike most of the wine sauces I make, which require the cook to cook the protein in the pan before deglazing, this sauce can be made on the side, and even refrigerated.

2 tbsp butter
1/2 cup onion, chopped into 1-inch pieces
1/4 cup carrot, chopped into 1-inch pieces
2 cloves garlic, crushed, minced or diced.
1 bay leaf
1 heaping tablespoon tomato paste
1/8 cup Balsamic Vinegar
1/8 cup red wine vinegar
1 cup red wine (preferably Cabernet)
2 cups beef stock
Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions and carrots in 1tbsp butter and olive oil over medium heat until the onions are translucent and the carrots are soft.

Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring.

Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds.

Add the beef stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds.

Strain through a fine-mesh strainer.

Cool and refrigerate if not using immediately.


This recipe was based on: (but modified)
http://whatscookingamerica.net/Beef/MagnoliaGrillTenderloin.htm