Basil-Arugula Salad With Chicken & Prosciutto
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 113.39 g prosciutto, thinly sliced and cut into 1 cm wide ribbons
- 29.58 ml butter
- 2 chicken breasts
- 59.14 ml flour (approximate amount, use only what's necessary)
- pepper
- 2 garlic cloves, finely chopped
- 118.29 ml white wine
- 473.18 ml basil leaves
- 473.18 ml arugula leaves
- 59.14 ml olive oil
- 59.14 ml parmesan cheese
- 19.71 ml Dijon mustard
- 9.85 ml lemon juice
- 9.85 ml vinegar, any kind
- 8-10 melba toast, crumbled, any flavor
directions
- Heat a large skillet over medium heat.
- Sear strips of prosciutto until just crisp and fat has cooked away (about 1 minute on each side). It's very thin, so don't let it burn. Also, it has considerably less fat than bacon, so it might stick to the pan a bit. That's fine. Place seared strips on separate plate to cool.
- In the same pan, melt butter. Increase heat to medium-high and add lightly floured and peppered chicken breasts to pan. Cook 6 minutes (3 minutes on each side), adding the garlic during the last 2-3 minutes.
- Add cooking wine. Cook 8-10 minutes (4-5 minutes on each side), until chicken is no longer pink in the middle. if garlic starts to burn, reduce heat to medium. Remove breasts from pan and slice into strips.
- While the chicken is cooking, whisk together olive oil, parmesan cheese, dijon mustard, lemon juice, and vinegar (thanks again to Mille® ™ for the original recipe on which this is based). Rinse and toss your basil and arugula leaves during this time as well.
- Place a good handful of basil and arugula leaves into each bowl. Top with chicken and prosciutto strips, salad dressing to taste, and crumbled melba toast pieces.
- Makes 2-4 servings.
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RECIPE SUBMITTED BY
Newlywed graduate student of Middle Eastern Studies and Psychology who uses cooking as a way to relax and unwind.