Entree - meat - light - lactose intolerant safe
2 chicken breasts (boneless, skinless)
1 cup of roughly chopped prosciutto
1 onion, finely minced
2 tbsp extra virgin olive oil
1/4 cup brandy or cognac
Parchment paper (or wax paper), cut in 4 pieces
Dice meat in cubes about 1 1/2" and dredge them in flour.
Preheat oven to 370.
Warm oil in a non-stick skillet, sautee onion until translucent, add prosciutto and meat, and sautee for 3-4 minutes, until meat is golden on all sides; pur brandy in and cook for a couple more minutes (add a litle chicken stock if meat is too dry).
Divide meat and its cooking juices evenly between the 4 pieces of paper, close paper tightly but not too close to meat, and arrange on a baking dish. Bake in oven for about 20 more minutes, or until cooked thoroughly.
Serve immediately opening the "paper pockets" directly at the table.
Serve with baked potatoes and/or steamed/boiled/sauteed vegetables or a fresh salad.
- Celiacs can avoid the use of flour
- Don't worry about alcohol, it evaporates while cooking - but its flavor pairs perfectly with chicken
- You can use same quantity of pancetta instead of prosciutto; in this case avoid oil and sautee onions and pancetta together
- You can also add peas (fresh or frozen) to the meat right before placing in oven.