Prep: 5 minutes
Cooking time: 7 minutes
Wikipedia, capocollo is cured ham from the neck or shoulder of a pig, by the way).
This is a recipe that attempts to jazz up chicken breasts. I have a tentative relationship with chicken. I have a tendency to cook the life out of it leaving me with a dry cardboard-like substance resembling a former chicken breast. During both pregnancies, I developed strong aversions to chicken that has only improved with time. I still get cold-pricklies when handling raw chicken. I thus usually eat chicken in stir-frys or casseroles but find it is so time-consuming to chop it up. So I've been trying recipes that will hopefully add some life to chicken breasts served in this household. Baked parmesan chicken was another good recipe.
What you'll need:
- 4 skinless, boneless chicken breasts, cut in half length-wise (effectively making 8 pieces)
- salt and pepper
- Mrs. Dash
- 3 Tbsp margarine
- 8 thin slices swiss cheese
- 8 slices extra-lean capocollo
Preheat the broiler. Season the chicken pieces with salt, pepper and Mrs. Dash.
In a large frying pan, heat the margarine over medium-high heat. Add the chicken and cook until brown (~3 minutes). Turn and cook until opaque (~3 minutes). Transfer chicken to a greased baking sheet. Top each chicken piece with 1 cheese slice and 1 capocollo piece. Cook under the broiler until cheese is melted (~1 minute). Rice and green beans made for nice sides. Serve and enjoy!
This recipe was inspired by the Chicken Saltimbocca recipe found in Williams-Sonoma The Weeknight Cook: Fresh & Simple Recipes for Good Food Everyday