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Chicken Prosciutto Gouda

Author/Submitted by: Vanesa Uresti and the Alder Market in Stockton
Servings: 4
Categories: Cheese / Chicken / Haven't Tried / Low-Carb


1  ounce  yellow onion, chopped medium dice
2  tablespoons  olive oil, heated in saute pan
2    tomato, chopped medium dice
1/4  teaspoon  dried thyme, double if fresh
1/2    bay leaf
1/3  teaspoon  dried basil, double if fresh
1/4  cup  chicken broth

4    boneless skinless chicken breasts, pounded flat
2  ounces  prosciutto, sliced thin, 4 pieces
2  ounces  smoked gouda cheese, sliced thin, 8 pieces
4  tablespoons  flour
4  teaspoons  paprika
8  tablespoons  olive oil, heated in saute pan

1. Coulis: Heat olive oil in saute pan. Add onions and saute until tender. Add tomatoes, then add herbs and chicken broth. Coulis can be served hot or cold.

2. Chicken: With either parchment paper or saran wrap. Pound chicken until flattened. Remove paper and lay prosciutto and smoked Gouda lengthwise along chicken breast. Roll and secure with string or long toothpick. Dredge in flour. Saute in olive oil until golden brown. Remove from pan and place on cookie sheet. Place in preheated 350-degree oven. Cook until done, usually about 15 to 20 minutes. Remove and slice into pinwheels. Can be served hot or cold.

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