Anything with prosciutto inspires me!
2 boneless chicken breasts, butterflied
1 T. minced parsley
1 T. minced rosemary
2 cloves garlic, minced
1 tomato, seeded and peeled and chopped
Mix together parsley, rosemary, and garlic in a bowl. Salt and pepper the chicken breasts. Spread the herb mixture evenly over one side of the breasts.
Top with prosciutto slices.
Roll up and secure with pins.
Heat the olive oil in a pan. Add the chicken breasts and cook, turning often to brown it well.
Add a splash of white wine and reduce.
Remove to plate and keep warm.
In the same pan, add some minced garlic. Saute until golden. Add the arugula and cook until wilted.
In the meantime, combine the tomato with the lemon juice and salt.
Plate the arugula. Slice the chicken breasts into 1/2 inch slices. Arrange the slices on top of the arugula. Top with the tomatoes and drizzle any pan drippings over everything.
Butterflying the flank steak was not easy – next time, I think I’ll have the butcher do it! But it’s really important to have a thin piece of meat for this!
1 flank steak, butterflied
Shredded mozzarella cheese
Salt & Pepper
Lay the butterflied flank steak on a cutting board. Place some plastic wrap over it and pound it thin.
Orient the meat so that it is running from right to left. Season with salt and pepper and drizzle some olive oil on it.
Lay the prosciutto slices on top, covering the whole surface.
Top that with the mozzarella cheese.
Starting from the left, roll up the steak nice and tight. Squeeze it to keep it tight.
Using a really sharp knife, cut the roll into individual pinwheels about 1 1/2″ wide.
Heat some olive oil in a frying pan.
Place the pinwheels flat on the pan. Cook on medium/high until browned on the bottom. Turn them over and brown the other side. If the meat isn’t cooked through all the way, lower the temperature and cover the pan. Cook until the meat is just cooked – do not overcook them!
Dress the arugula with olive oil, salt and pepper. Put it on your plate.
Top the salad with the pinwheels.
Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.
Arugula, cut into bite size pieces
Parmesan cheese, freshly grated
Salt and pepper
Combine all ingredients and mix well.