Crispy Proscuitto, Parmesean Chicken Breast Salad
INGREDIENTS
4 tablespoon Balsamic vinegar
6 tablespoon extra-virgin olive oil
4 cup arugula salad
2 cup sherries tomatoes or heirloom tomatoes cut in half or slices
4 chicken breast
½ cup basil leaves cut in chiffonade
2 ounces parmesan cheese -- Grated
4 slice prosciutto
INSTRUCTIONS
Cut a foot-long plastic wrap and put a chicken breast on top.
Sprinkle 1 tablespoon of cut basil on one side of chicken.
Season lightly with salt and pepper (more pepper than salt).
Cover one side of the chicken breast lightly with parmesan cheese and top with one slice of prosciutto.
Put a square of plastic wrap over each breast and give them a few really good bashes with a mallet or pastry roller until they're about 1/2 inch thick.
To cook your chicken:
Put a frying pan over a medium heat.
Remove the plastic wrap and transfer the chicken breasts, prosciutto-side down, into the pan.
Cook for 3 or 4 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.
Remove chicken and reserve, deglaze pan with balsamic vinegar remove from heat and Wisk in the olive oil.
Put the arugula and tomatoes on the bottom of a plate, sprinkle the rest of the basil leaves on top, drizzle a bit of olive oil, slice the chicken and place on top of lettuce drizzle with dressing.
So I've been cooking for 48 years. The first start of my career was classicaly trained french chef career working in a 5 star restaurant. Cooked food to die for and literally die for (lol)! And then I went into healthy cooking and worked with doctors and health care. I realized that you can use food in many different ways. You can use food for pleasure, for health reasons. I have always taught a little bit on the way. I have been teaching for 32 years at different schools and I have been here [USF] for 20 years.
It's funny I come from a family of teachers, my sister is a professor, my uncle, my family all professors. When I first set out to cook, I went to a hell kitchen type of situation, a horrible chef, a screaming chef. And then I was lucky to find a real talented [person] my master chef. I realized there is a different way of learning cooking. And if cooking is taught in a really calm, and good manners, people can really use the skills and those are life long skills.
-Chef Jean-Marc Fullsack