Chicken Breast with Prosciutto. Nutmeg and chicken may seem odd, but it’s a classic Italian combination. Please be generous when seasoning the chicken. It’s easy to think that the nutmeg will overpower the it. But once the chicken it’s out of the oven, the nutmeg will become less pronounced.
serves 2
Ingredients
- 2 large chicken breast bone in and skin on
- 4 slice prosciutto
- 4 thinly sliced center pieces of lemon with the rind
- olive oil as needed
- salt, as needed
- freshly grated nutmeg as needed
- ½ cup dry white wine
- 1 tablespoon unsalted butter
Directions
Preheat oven to 425 degrees.
Loosen the skin on one of the chicken breasts by running your fingers underneath it, leaving it attached at the edges. Wrap one piece of prosciutto around on lemon slice, leaving the rind exposed on one side. It’s okay if it peeks out a little. Gently coax the wrapped lemon under the skin. Repeat with the other chicken breast. Rub both breasts with olive oil and season well with plenty of salt and nutmeg.
Place the chicken, skin side up into a cast iron or oven proof skillet, large enough to comfortably hold both breasts. Cook for about 30 minutes, until the skin is brown and crisp.
Remove the chicken to a warm plate to rest. Move the skillet with its pan juices to the stove top. Set the heat to medium. Add the wine to the pan to deglaze, scraping up the browned bits on the bottom of the pan. Add the butter, swirling until melted, then let it cook 2 or 3 minutes to thicken slightly.
Serve the breasts sitting in a small puddle of the the pan sauce.
Great looking pimento cheese sandwich Chris & Alexis. I grew up in the south and there was always a jar of homemade pimento cheese in the ice box at my house that sat right beside the jar of my mother’s homemade mayonnaise. My mother’s recipe was a simple one — cheese, pimentos, and homemade mayonnaise.
Just like you I’ve spiffed my own pimento cheese up a bit. I really like your version Alexis and will definitely give it a try.
Thanks Greg for featuring childhood memories with Chris and Alexis.
Sam
Pimento cheese must definitely be homemade and comprised of ingredients that only a grandma would buy. That’s the only way it’ll work! 🙂 Oh, and you must eat it on bread for sure. Preferably terrible white bread that sticks to the roof of your mouth. Oh memories…
I have never had pimento cheese in my life, but I have to say that I have all the necessary ingredients in the house right now. I just wonder if my Atlanta-born Amurikkan will appreciate my efforts:)
And I agree, you don’t mess with childhood food — you don’t want to change those memories, as simple as the food sounds right now:)
Loved your post, and covet at least parts of your childhood (like sand and the ocean:)
I love salty balls. Nuff said. oh wait, dude is funny
…I so agree with that thought!!! I have loved reading all these summer memories, and your “middle class dream” sounds just like what a kid needs to grow into a healthy adult!
I’ve never been a big pimento cheese girl, being a lifelong northerner, but increasingly I’m feeling like I should check it out. Yum!
You should check it out! GREG
clearly pimento cheese is a regional thing because having grown up on the West Coast, pimento cheese was purchase in a kraft jar and spread on celery sticks … by a woman on a diet … in other words, pimento cheese wasn’t as revered in my world as it was in yours … BUT having lived in the midwest for almost 15 years i can honestly say that pimento cheese is a food of the gods, a food of mother nature … and we all know that it’s not nice to fool w/mother nature!! pimento cheese on roman meal bread = perfection!
Pimiento cheese in my house growing up in Dallas was indeed the store-bought kind in a tub. My mom was no cook, and I never really had it again after leaving Tejas. I like how you shared your whole thought process and the evolution of your final dish throughout the post.
I agree that it’s hard to mess around with a favorite recipe from your childhood, but it looks like the results were quite tasty.
I haven’t had pimiento cheese since I left Tennessee so many years ago.
I looked at your list of ingredients and tried to count how many are not available in Australia. 🙂
I will take your recipe for a walk down memory lane and substitute as best I can.
Roman Meal bread.. I can close my eyes and still taste it. Nothing like that here.