
Prosciutto-Wrapped Chicken Involtini
Recipe courtesy of Alejandro Abad, Executive Chef, The Country Club at New Canaan (Conn.)
Ingredients
- Ingredients for chicken:
- 24-month sliced prosciutto - 24 slices
- chicken breast - 6 ozs., 1 ea.
- herb chicken brine - 2 cups
- Ingredients for herb chicken brine:
- water - 4 cups
- kosher salt - 1/4 cup
- sugar (brown or granulated) - 1/4 cup
- garlic - 2-3 cloves, minced
- black peppercorns - 1 Tbsp.
- dried thyme - 1 Tbsp. (or a few sprigs of fresh thyme)
- dried rosemary - 1 Tbsp. (or a few sprigs of fresh rosemary)
- dried oregano - 1 Tbsp. (or a few sprigs of fresh oregano)
- bay leaves - 1-2 ea., optional
- lemon zest or lemon juice - 1 Tbsp., optional
- Ingredients for eggplant and pecorino caponata:
- Mediterranean eggplants - 3 ea., cut in 1-½ inch dices
- red onion - 1 ea., diced
- garlic cloves - 4 ea., minced
- dry white wine - 1 cup
- Castelvetrano olives - 4 ozs., pitted, rough chopped
- bell peppers - 3 ea., roasted, cut in ½ inch dices
- sundried tomatoes - 3 ozs., rough chopped
- tomato paste - 3 Tbsps.
- smoked sweet paprika - 1 Tbsp.
- rosemary - 1 Tbsp., chopped
- thyme - 1 tsp., chopped
- Pecorino or parmesan cheese - 4 ozs., grated
- salt - to taste
- pepper - to taste
- olive oil - to taste
Instructions
Instructions for herb chicken brine:
- In a large pot, combine the water, kosher salt, and sugar. Heat over medium heat, stirring until the salt and sugar are completely dissolved.
- Once dissolved, remove the pot from heat and add the minced garlic, black peppercorns, thyme, rosemary, oregano, and any optional ingredients. Stir to combine.
- Allow the brine to cool to room temperature. (You can speed up the cooling process by adding ice cubes or by placing the brine in the refrigerator.)
- Once the brine is cool, place the chicken (whole or pieces) in a large resealable plastic bag or a non-reactive container. Pour the brine over the chicken, ensuring it is fully submerged. Seal the bag or cover the container.
- Allow the chicken to be brined in the refrigerator for at least 1 hour, but up to 6 hours for maximum flavor.
Instructions for eggplant and pecorino caponata:
- Start by seasoning the eggplant with plenty of salt and storing back in the fridge for at least one hour. This will release a bitter liquid that can be easily rinsed in cold water. With paper towels, dry the eggplant after the rinse.
- In a heavy-bottom skillet add the olive oil, onions and garlic and start cooking from cold, allowing the ingredients to progressively cook at a medium heat to a light caramel color. Then add the paprika and cook quickly.
- Incorporate the eggplants and carry on cooking until soft and slightly brown.
- Add the white and cook until evaporated, then add the rest of the ingredients and braise at a slow flame for around 30 minutes. Refrigerate overnight to allow the flavors to blend and better set.
Instructions for chicken:
- Extend some plastic wrap and lay the prosciutto—one next to each other—and place the chicken breast on top.
- Add the stuffing and roll the breast with the prosciutto using the plastic.
- Make a knot in each side to close the roll. Make a few holes in the plastic wrap using the tip of a knife.
- Steam the chicken rolls for 2 ½ hours at 152°F. Cool in an ice bath for 1 hour. Unwrap the roll and dry using taper towels.
- Cut the rolls into 2-oz. medallions and heat again in the oven until 165°F is reached.