Friday, June 14, 2013

Speck Americano Wrapped Chicken topped with Blue Butter

Speck Americano Wrapped Chicken topped with Blue Butter

My dad is a super hero to me. He can fix anything and he always makes me laugh. But, the thing with Dad is that it takes a classic car, a pork product or something involving jalapenos to impress him. Once again, the lovely Dairmaids can help. We have all kinds of goodies to share with dad for Father's Day, except for the classic car (although, our delivery van is pretty bitchin).  

This recipe is great to serve to the whole family, but dad will love the Speck Americano - a lightly smoked prosciutto from La Quercia. I highly recommend toping with Chiriboga Blue Butter, finishing with some peppery arugula and serving with truffle oil tater tots. Trust me. 

1 package Speck Americano, 9 slices
1 teaspoon dried thyme
1 teaspoon fresh cracked pepper
3 organic, boneless, skinless chicken breasts
2 tablespoons Terra Verde Jalapeno Infused Extra Virgin Olive Oil
1 bunch fresh Arugula 
Chiriboga Blue Butter 

Preheat oven to 300. For each chicken breast, layer 3 slices prosciutto on a cutting board or plate and sprinkle with a generous pinch of thyme and pepper. Lay each breast on slices of prosciutto and wrap around the chicken. Heat jalapeno oil in an oven safe skillet over medium heat. Add the chicken, fold or seam side up and cook until the prosciutto is crisp, 5 - 6 minutes per side. Transfer the chicken in the skillet to the oven to finish cooking for 10 minutes. Top with blue butter and arugula just before serving.

No comments:

Cows in Repose on Veldhuizen Family Farm. Dublin, TX