These two recipes are delicious separately and together they are drool worthy!!
Prosciutto Wrapped Chicken Breasts
Ingredients:
• 4 boneless skinless chicken breasts, cut in half lengthwise (or 8 chicken tenders)
• 4 tablespoons unsalted butter, melted
• 1/2 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• salt and pepper
• 8 slices thin prosciutto
Directions:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
2. Toss the chicken with melted butter and season with salt and pepper.
3. Add the bread crumbs and parmesan to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken, placing the chicken on the prepared pan as you work. Wrap 2 pieces of prosciutto around the chicken.
4. Transfer the chicken to the oven and bake 15-20 minutes or until the chicken is cooked through and the prosciutto is crisp
Butter Roasted Tomato Pasta
Ingredients:
• 6 garlic cloves, crushed
• ¼ cup (½ stick) unsalted butter, cut into 8 small cubes
• 1 28-ounce can whole peeled tomatoes
• 2 anchovy fillets packed in oil or 1/2 tsp anchovy paste
• ½ teaspoon crushed red pepper flakes, plus more for serving
• Parmesan cheese rind
• Salt and black pepper
• 12 ounces bucatini or spaghetti
• Grated Parmesan (for serving)
• Small handful of fresh basil, torn
Directions:
1. Preheat oven to 400°.
2. Empty 28 oz. can of tomatoes into a 13×9″ baking dish and crush lightly with your hands. Scatter garlic, butter pieces, anchovies, Parmesan rind and red pepper flakes over tomatoes; season with salt and black pepper.
3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 40-45 minutes. While tomatoes are roasting, bring a large pot of water to a boil over high heat and add a small fistful of salt.
4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes.
5. Cook 12 oz. bucatini or spaghetti in pot of boiling water, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve
6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with basil and until sauce coats pasta, about 3 minutes.
The butter roasted tomato recipe is adapted from Bon Appetit.
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