- Yield: 4 orders
Ramp Pesto and Prosciutto-Wrapped Chicken With Goat Cheese and Pasta
Recipe courtesy of Matthias Wieder, Executive Chef, North Shore Country Club (Glenview Ill.)
Ingredients
- Ingredients for the Ramp Pesto
- ramps - 200 gms.
- garlic - 3 ea., cloves
- pine nuts - 75 gms., toasted
- pistachios - 75 gms.
- parmesan cheese - 100 gms., grated
- olive oil blend 80/20 - 500 ml.
- salt - to taste
- pepper - to taste
- Ingredients for the Goat Cheese and Prosciutto-Wrapped Chicken
- chicken breasts - 4 ea., 6 oz.
- goat cheese - 2 oz.
- prosciutto - 12 slices, thin sliced
- parsley - to taste, chopped
- salt - to taste
- pepper - to taste
Instructions
Procedure for the Ramp Pesto
- Wash the ramps and dry well.
- Chop the ramps roughly.
- Add the ramps, garlic, nuts and parmesan cheese to a food processor.
- Turn on the food processor and slowly add the oil.
- Finish with salt and pepper.
Procedure for the Goat Cheese and Prosciutto-Wrapped Chicken
- Preheat sous vide cooker or combi oven to 145°F.
- Clean the chicken, and lightly pound the breast.
- Season the chicken breasts from all sides.
- Lay out plastic wrap on the table.
- For each chicken breast, lay out 3 thin slices of prosciutto, overlapping by a 1/2-inch on top of the plastic wrap.
- Place chicken breast with the skin side down on it.
- Fill with goat cheese and parsley.
- Roll prosciutto around the chicken to form a uniform cylinder.
- Tighten the plastic wrap and tie both ends off.
- Place the prosciutto-chicken in a vacuum-sealed bag and seal the bag with a vacuum sealer.
- Immerse the bags in the water bath or combi oven for 1 hour.
- After 1 hour, remove the bag from the water bath/combi oven.
- Remove the chicken and pat dry.
- Sear the chicken in a hot pan with oil from all sides until golden brown.
- Slice diagonal into 3 pieces.
