The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Chicken Romana
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- #83261
Made with prosciutto and parmesan and spiced with sage leaves, this is a chicken dish made to impress! More sage in the sauce provides a delightful flavor.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 boneless, skinless chicken breast halves
12 fresh sage leaves
4 slices thin prosciutto
1/2 cup seasoned fine dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/4 cup dry white wine
1 teaspoon chopped fresh sage
salt and ground black pepper, to taste
directions
Preheat the oven to 375 degrees F. Grease a 10x15 baking dish.
Pound the chicken breasts between waxed paper or plastic wrap to 1/4-inch thickness.
Place the chicken breasts on a work surface. Place 3 sage leaves on each piece and top each with a slice of prosciutto. Press the sage and prosciutto into the chicken to adhere.
Combine the bread crumbs, salt, and pepper in a shallow dish. Brush both sides of the chicken with olive oil. Coat the chicken on both sides with the crumbs, covering the prosciutto and sage.
Place the chicken in the greased baking dish, prosciutto side up. Place the dish in the oven and bake at 375 degrees F for 10 minutes.
Remove the dish from the oven and sprinkle the chicken breasts with the mozzarella and parmesan cheeses. Return to the oven and bake for 5 more minutes or until the chicken is cooked through and the cheese is melted.
While the chicken is cooking, melt the butter in a saucepan over medium heat. Stir in the flour and mix until blended. While stirring, slowly add the beef broth and wine. Add the sage. Cook until the sauce has thickened, about 3 minutes.
Season the sauce to taste with salt and pepper and serve over the chicken.
recipe tips
Use toothpicks to secure the prosciutto and sage leaves to the chicken if they don't adhere well.
For an even coating, press the breadcrumb mixture firmly onto the chicken.
If you don't have seasoned breadcrumbs, add Italian seasoning to plain breadcrumbs.
The thickness of the chicken is key for even cooking, so be sure to pound them to an even thickness.
For a lighter sauce, try using chicken broth instead of beef broth.
If the sauce is too thick, thin it with a bit more broth or wine.
Garnish the dish with extra fresh sage leaves.
Serve Chicken Romana with a side of pasta, risotto, or a fresh salad to complete the meal.
Experiment with different cheeses like fontina or gouda.
common recipe questions
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. Adjust cooking times as thighs may take longer to cook.
What can I substitute for prosciutto?
Thinly sliced bacon or ham can be used as a substitute for prosciutto, though the flavor will be slightly different.
Is it possible to prepare this dish in advance?
You can prepare the chicken up to the point of baking and refrigerate it for a few hours. Add a few minutes to the baking time if cooking from chilled.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Can this dish be frozen?
It's best enjoyed fresh, but you can freeze it. Wrap individual portions tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.
nutrition data
Nutritional data has not been calculated yet.
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