This is an original recipe
- 1 large can of whole peeled plum tomatoes; 12 oz
- 1 can of tomato paste; 6 oz
- 2 chicken breast; thawed
- 4 strips of Prosciutto
- 1 bag of frozen tortellini
- 4 large cloves of fresh garlic
- 1/2 cup whole milk Ricotta cheese
- 1/2 yellow or white onion
- 3 tablespoons of finely grated Parmesan cheese; plus more for topping
- 3 tablespoons Oregano
- 3 tablespoons Italian seasoning
- 2 tablespoons garlic salt plus 1 teaspoon
- 2 tablespoons olive oil
- salt and pepper
When I cook, I dream about future visions I have in my mind. Am I the only one that does this? What I mean is, I try to not only cook for the meal at hand, but I also try to create (or re-create) recipes that I envision my family enjoying for years to come.
In addition, for as long as I can remember (or for at least as long as I have discovered my love of cooking), I have desired to be one of those home-cooks that has the ability to open up her pantry and/or refrigerator and make a beautiful meal using only the ingredients I have on hand.
Friends, tonight these two desires mingled, married, and produced one incredible food child.
The flavors of this dinner remind me of… good conversation; one that happens just as the sun is reaching its golden hour right before it sets. It reminds me of hearty laughs long into the night, and deep soul sighs of “ahhh you know me…”
It is my hope, as I vulnerably put out my very first original dish from start to finish, that you too will find your own vision and story to accompany it.
Directions: (There are three parts to this dish: the sauce, the prosciutto wrapped chicken, and the tortellini)
Preheat the oven to 450*F
The Sauce: In a large skillet heat 1 tablespoon of olive oil over medium heat. Using a garlic press, press all four cloves of garlic and add to the pan. (If you do not own a garlic press, you may also mince the garlic instead). Next, using a blender, puree the entire can of whole peeled plum tomatoes-including juice. Once pureed, add to the the large skillet and reduce the heat to medium low. (If you prefer a chunkier sauce, feel free to add the tomatoes and juice directly to the pan and simply break them down with a fork). Next, peel your 1/2 onion and simply place it in the middle of the tomatoes face down, you will be using this whole onion to flavor the entire sauce.
Next, add your tomato paste to your tomatoes and garlic and stir together until smooth. Allow the sauce to simmer together for 1-2 minutes. Next, add your ricotta cheese, 3 tablespoons of parmesan cheese, 2 tablespoons of oregano, 2 tablespoons of Italian seasoning, and 2 tablespoons of garlic salt. Mix together thoroughly. Finally, add salt and pepper to taste. Reduce heat to low, and allow to continue simmering; stirring occasionally.
The Prosciutto Wrapped Chicken: Next, using a small skillet, heat the remaining 1 tablespoon of olive oil over medium high heat. Using a mallet, pound both of your chicken breasts until they are even in thickness. (If you do not have a mallet, you can use a hammer or the bottom of a pan). Next, season each chicken breasts evenly on both sides with the remaining 1 tablespoon of oregano, 1 tablespoon of Italian seasoning, and 1 teaspoon of garlic salt, as well as a pinch of pepper.
Taking the 4 strips of prosciutto, use two per chicken breast and wrap each chicken breast entirely.
Place the wrapped chicken breasts into the skillet and flash cook the breasts on each side for 2-3 minutes thus locking in the flavor. Next, transfer the entire skillet into the 450*F oven and bake for 20 minutes. Once baked, remove chicken from the oven and allow to rest for 5 minutes.
The Tortellini: While the chicken is resting, bring 8 cups of salted water to a rapid boil. Add the entire bag of frozen tortellini and reduce to a slow boil. Cook the pasta for 2 minutes for al dente or 6 minutes for a softer tortellini.
To Plate: After the chicken has rested for 5 minutes, slice it against the grain. In a bowl, place the tortellini. Next top with a good amount of your home made sauce. Place the sliced chicken on top of the sauce and sprinkle with parmesan cheese.
The dish pairs well a Dolcetto wine (or your favorite red) and a fresh summer salad.