Peito de frango fácil envolto em prosciutto para um jantar a dois

Ingredientes

• 2 teaspoons garlic salt
• 2 teaspoons mild paprika
• 2 teaspoons dry Italian seasoning
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 4 small to medium boneless skinless chicken breasts
• 8-12 slices prosciutto (or enough to wrap around each breast)
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup dry white wine
• 1/2 cup low sodium chicken broth
• 1 tablespoon cold butter cut into 4 pieces
• 1 teaspoon finely chopped fresh rosemary (plus more for garnish)
• rosemary sprigs (for garnish)

Modo de preparo

1. 1

   --- For the rub: ---

2. 2

   Combine all ingredients in a small bowl and stir well to combine. Set aside. Sprinkle the breasts with the rub, reserving one teaspoon.

3. 3

   --- For the chicken: ---

4. 4

   Lay two prosciutto slices on a work surface, overlapping so that the width of the two is slightly smaller than the width of your chicken breasts. Place a chicken breast (with the smooth side down) on top of the prosciutto and wrap it around so that it covers most of the chicken.

5. 5

   Repeat with the remaining prosciutto and chicken. Lay the prosciutto-wrapped breasts with the smooth side up on the work surface. Sprinkle each lightly with the remaining rub. Allow breasts to sit with the rub on for 15-20 minutes, at room temperature.

6. 6

   Heat the butter and olive oil in a cast iron or heavy stainless steel pan over medium heat. Butter should sizzle a bit and be fairly hot, but watch it at this point to prevent burning. Make sure the pan is large enough to accommodate all of the breasts without crowding.

7. 7

   Add the chicken (smooth side down) and allow to sit for 3 minutes without touching. After 3 minutes, take a peek at the underside of one of the breasts. If it’s browning too quickly lower the heat a bit. Continue cooking for a total of 5 minutes or until the underside is nicely browned.

8. 8

   Flip breasts to the opposite side (seam side down) and immediately lower heat to medium-low. Cover and continue to cook for another 5-10 minutes, until internal temperature reaches 160˚F when an instant thermometer is inserted into the center of the thickest part of the breast. (The time will vary depending on the size of each portion - very large breasts will take longer. Use the thermometer as your guide, not the time.)

9. 9

   Once 160˚F is reached, remove the chicken to a clean plate and cover it loosely with foil. You can stop at this point and let rest for 5 minutes before serving OR proceed with the sauce, letting the chicken rest while it's being made.

10. 10

    --- To finish and make the sauce (optional): ---

11. 11

    Add ½ cup wine to the pan and bring to a boil, stirring and scraping any brown particles (fond) from the bottom of the pan. Cook until the wine is reduced by one half, 1-2 minutes.

12. 12

    Add the chicken broth, return to a boil and continue cooking for 1-2 minutes until the sauce starts to thicken a bit. Add the cold butter one piece at a time, stirring until each piece is melted before adding the next. Stir in one teaspoon of finely chopped fresh rosemary.

13. 13

    --- To serve: ---

14. 14

    Transfer the chicken to a platter and (optionally) drizzle with the sauce. Sprinkle with more finely chopped fresh rosemary and garnish with rosemary sprigs.