CL August Feature: 5 Ingredient Dinners
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Ginny Branch
Ingredients
2 medium shallots
4 (4-oz.) skinless, boneless chicken thighs or chicken breast cutlets
1 (1-oz.) pkg. fresh basil, divided
8 thin slices prosciutto (4 oz.)
6 large multicolored heirloom tomatoes, thinly sliced
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
Preparation
1. Grate shallots; coat chicken pieces with shallot pulp. Place 1 large basil leaf on each chicken piece, and wrap each tightly with 2 prosciutto slices. Wrap each chicken piece tightly in plastic wrap; chill at least 30 minutes or up to 2 hours.
2. Arrange tomato slices on a platter. Finely chop remaining basil leaves to equal 1/4 cup. Sprinkle basil over tomatoes; let stand 30 minutes.
3. Preheat oven to 400°F.
4. Remove plastic wrap from chicken; discard plastic wrap. Place chicken on a baking sheet; drizzle with 1 1/2 teaspoons oil. Bake at 400°F for 30 minutes or until done. Drizzle remaining 2 1/2 tablespoons oil over tomatoes; sprinkle with salt. Divide tomato mixture evenly among 4 plates; top with chicken. Garnish with any remaining basil sprigs, if desired.
Cooking Light DT
