Friday, April 17, 2009

Prosciutto Wrapped Chicken Breasts w/ Caramelized Parsnips



Here is a quick weeknight dinner (we love those!) from the Australian phenom Donna Hay. I don't have any of her cookbooks, but find that many bloggers make her lovely recipes.

I bookmarked this recipe from Kari's site Anticiplate and looked forward to trying it.

Believe it or not, I had never made anything with parsnips before!

They certainly are ugly mothers.



I loved the smell of them while I was peeling them. Sort of like a gingery carrot. Spicy. This was my favorite part of the meal. I can't wait to make more recipes using this fugly root vegetable.

I don't know why the recipe wants you to use parchment paper, but I did. I couldn't fit everything on one cookie sheet, so I roasted the asparagus separately and didn't bother with wrapping the spears in paper.

The chicken was really moist and delicious. Perfectly cooked. Make sure you don't use thinly sliced chicken breasts or they will dry out too quickly.

This was a nice weeknight dinner for 2 and low in fat.



Prosciutto Chicken Breasts w/ Caramelized Parsnips:

2 large parsnips, trimmed and peeled
2 tbsp. sweet cream butter, melted (I used olive oil)
kosher salt
1 tbsp. brown sugar

1 tsp. kosher salt
1 tsp. freshly cracked black pepper
1 tbsp. rosemary leaves, chopped
2 boneless, skinless chicken breasts (on the thicker side)
2 slices prosciutto

To start: Preheat oven to 390 degrees. (Kari thought it was weird & so did I, but it really cooked the chicken perfectly and juicy in the alotted time).

Cut the parsnips into long strips using a vegetable peeler. Mix parsnips slices in a medium bowl with butter (or oil), sugar and salt.



Place on a baking sheet lined with parchment paper and roast for 10 minutes.

Meanwhile, mix the rosemary, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Sprinkle evenly on to chicken and wrap with a prosciutto slice.



After 10 minutes, take the cookie sheet out of the oven and place your chicken breasts on the same pan with the parsnips. Bake for 25 minutes.
If the parsnips are starting to burn (which mine were, then remove them a bit early).

Serve immediately.



20 comments:

kat said...

We adore parsnips. I roast them all the time but never cut so skinny like that. I have to try it because they look amazing!

Culinary Cory said...

You are right, parsnips are pretty darn ugly. I love the idea of peeling them into strips and roasting them. Since parsnips isn't a vegetable that is on my mind, I will have to bookmark this for a day when I'm feeling adventurous.

Proud Italian Cook said...

Those parsnips look like crispy potato chips, love that idea! as you know I use my vegetable peeler alot. Thanks for the inspiration... Again!

Pam said...

What a delicious meal. I've never had caramelized parsnips - they look tasty.

AnticiPlate said...

So glad you finally made this! It is the easiest, elegant, weeknight meal. It really hardly dirties a thing and EVERYTHING is cooked in the oven. Can't go wrong with that. Thanks for the credit:)

A Feast for the Eyes said...

I'm hooked! I never think to use parsnips. I love the simplicity of the caramelized parsnips and I cannot wait to try this!

Your husband is a very lucky man. You make the prettiest dishes. Love the prosciutto with chicken, too.

PS: Ever worked with celery root? It's really ugly, but versatile.

Bob said...

I don't think I've had parsnips either, I'll have to give them a try. That chicken looks mad good, I'll have to give all that stuff a try.

Sara said...

I love parsnips too, but I usually cut them into sticks and roast them. I am going to try shaving them thinly next time.

thepassionatecook said...

those parsnips are a fantastic idea... i must try this. perfect not only as a side, but also some pre-dinner nibbles, i should think!

LaDue & Crew said...

I love parsnips! And you absolutely cracked me up with, "ugly mothers"!!

SarahB said...

looks great! I DO have one of Donna Hay's cookbooks and always admire the recipes but never made one!! The pictures in it are great. I need to keep prosciutto in my pantry.

noble pig said...

I love the snips...they are my absolutely favorite root...these sounds so yummy!

Lori Lynn said...

I have become a big fan of parsnips, included in Passover dinner post, which I am working on now, come by in a few hours :)

I look forward to trying your caramelized ones!
LL

The Duo Dishes said...

The parsnips got our attention. They're looking good!

Jennifer said...

I LOVE bacon wrapped chicken! Have you ever tried stuffing it with goat cheese before wrapping in bacon? So good!

lisaiscooking said...

That is such a cool way to cook parsnips! They look incredible.

Colloquial Cook said...

Parsnips are almost over aren't they? Damn it, if I find some, I'll have to try those!

Peter M said...

I'm diggin how the herbs tattooed the breast meat...cool!

melissa said...

"This was a nice weeknight dinner for 2 and low in fat."

That will always grab my attention. It does look delicious. We just tried parsnips for the first time back in January. Really good! Glad you had them as well.

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