Speed Cooked: Prosciutto and Cheese-Stuffed Chicken Breasts

Kate's Global Kitchen

Speed Cooked:
Prosciutto and Cheese-Stuffed Chicken Breasts

by Kate Heyhoe

4 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1 ounce prosciutto, finely chopped
2 tablespoons finely chopped Italian parsley
1 to 2 shallots, finely chopped
4 large or 5 medium chicken breasts, with bone and skin

Mix together all ingredients except the chicken breasts. Gently loosen the skin from the breasts to form a pocket and spoon the mixture under the chicken skin. Place in a large baking dish, skin side up. (Baking dish can be metal or glass.)

For speed cooking in the Accellis 2X Range:
Do not preheat the oven. Place the baking dish on the middle rack. Set the timer for 35 minutes for large breasts or 30 minutes for smaller ones. Then press Autocook: the range will automatically cook the dish for half the time you set. Test to ensure the chicken is cooked through. Optional: If desired, skim the fat from the pan juices; pour the juices into a saucepan and cook on top of the stove until reduced and thickened. Serve chicken with pan juices poured on top.

FoodWine's Kitchen Remodel Series
(with Survival Recipes)

1/27/01 Introduction, PLUS: Remodelers' Survival Recipes, Phase 1
2/03/01 Part 1: Recipe for a Remodel
2/10/01 Part 2: The Good, the Bad, the Ugly: Remodeling 101
2/17/01 Part 3: Major Appliances: The Ultimate Power Tools
2/24/01 Part 4: Experts from Heaven—and from Hell
3/03/01 Part 5: Demolition to Drywall + Survival Recipes, Phase 2
3/10/01 Part 6: Cabinets Arrive: The Fun Begins!
3/17/01 Part 7: Countertops: It's a Material World+Survival Recipes, Phase 3
3/24/01 Part 8: From Floor to Finish
3/31/01 Part 9: The Kitchen is Served: The Cook's Final Tips

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This page created February 2001
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