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Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette


Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette Recipe

Ingredients:
  • 1/2 cup golden raisins
  • 1/2 cup hot water
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup finely chopped shallots
  • 1 garlic clove, minced
  • 2 anchovy fillets, finely chopped
  • 3 tablespoons Sherry wine vinegar
  • 1/2 cup pine nuts, toasted
  • 6 6-ounce skinless boneless chicken breast halves
  • 8 ounces Taleggio cheese,* rind trimmed, cheese cut into six 2-inch-long slices
  • 12 thin prosciutto slices
  • 1 pound unpeeled Japanese eggplant, ends trimmed, eggplant cut into 1/2-inch-wide rounds (about 5 1/2 cups)
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 16-ounce baguette
  •  
  • *A semisoft cheese; available at some specialty foods stores and at Italian markets.
Directions:
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