Last time I talked about the wonderful cured meats at Roma Imports in Tucson. Today we are going to start with a recipe for chicken using their fabulous prosciutto and provolone cheese.
CHICKEN STUFFED WITH ARUGULA
AND PROVOLONE WRAPPED IN PROSCIUTTO
4 boneless, skinless chicken breasts, pounded thinly to about 1/4 inch
2 cups arugula
12 thin slices provolone
8 slices prosciutto
Olive oil for sauting
Pound the chicken breasts so they are an even 1/4 inch, or simply buy the skinny ones prepared at your grocery store. Liberally salt and pepper both sides of the chicken. Spread 1/2 cup of arugula over each breast. Top with 3 slices of provolone. Roll chicken tightly the long way and wrap two slices of prosciutto around the rolled chicken breast overlapping the prosciutto so it sticks together. Prosciutto has a little stretch to it so you can pull it to cover the entire piece of chicken. No need to tie as the prosciutto holds together nicely. Place chicken seam side down in a shallow baking dish. This can be prepared in the morning. If you prepare ahead, bring to room temp before proceeding.
Place a medium skillet over high heat and heat 1 Tbsp. oil until nearly smoking. Saute one chicken breast at a time until prosciutto is nicely browned. The oil tends to splash up so watch your eyes. Add more oil if necessary as you brown all chicken breasts.