Wednesday, October 1, 2008

Spiedini di Pollo (Prosciutto-Wrapped Chicken Breast with Rosemary)

Ham, Chicken and Rosemary. Especially with the huge bushes of rosemary I now have out back, this recipe was a no-brainer as soon as I saw it in Cucina Rustica.

I went for the fancy, super-thin sliced Prosciutto I found at the Fox & Obel deli counter. I figured it would be more flavorful than the lower-grade stuff I bought at Jewel. I'm not sure that was the right move.

The chicken was okay, but definitely not seasoned enough. There wasn't enough rosemary (though it smelled great while cooking) nor salt/ham flavor. At very least, I needed to salt the meat a little bit. The thicker-cut Prosciutto may not be as high quality a meat, but it might be better for this purpose.

The bread burnt a bit, too. My step-mother thinks that I may have needed more olive oil. I dismissed that at first, as I definitely brushed it down, but I realized that she may have provided a clue. The parts that burned were the sides with crust. i.e., they couldn't absorb the olive oil as well as the other parts. So, the issue may be that the crust doesn't hold the oil well enough and therefore burns easier, so it might be that the bread cubes simply cannot have any crust on them.

Definitely worth another try with some tweaking.

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