Seasonal Recipe of the Week
Here is a great, fresh-tasting chicken dish with Prosciutto and a guava vinaigrette to add to your repertoire of chicken dishes. Can you ever have too many chicken recipes? I think not. This one is from The Nuevo Latino Cookbook by Douglas Rodriguez of Patria fame in New York. Sorry to report, this restaurant is now closed.
Ingredients
1/2 cup canned Guava nectar
1/4 cup cider vinegar
1 tablespoon honey
1 teaspoon ground Cayenne pepper
2 tablespoons olive oil
12 ounces thin sliced Prosciutto
1 1/2 pounds boneless chicken breast meat cut into 2 ounce strips
2 tablespoon olive oil
10 ounces mixed greens or Arugula to serve chicken on
Procedure
To make vinaigrette, combine guava nectar, cider vinegar, honey, Cayenne pepper, and olive oil in the blender and puree. Set aside. Next, wrap chicken strips in Prosciutto. Secure with a toothpick. Heat remaining 2 tablespoons olive oil in a sauté pan and sauté chicken on all sides till lightly browned. Now reduce heat, and continue to cook for 5 minutes more till completely cooked. Arrange fresh greens on plate, place warm chicken on top and drizzle guava vinaigrette over top. This recipe makes 4 servings.
