Pastrami Wrapped Chicken with Sweet and Salty Stuffing

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Serves 4

This is the GKC makeover of Proscuitto Wrapped Chicken by Rachael Ray. I loved being a guest in the audience and feeling the friendliness of Rachael and her incredible talent to cook and connect with the audience. Try our version.

2 tablespoons EVOO – Extra Virgin Olive Oil
4 (4- to 5-ounce) skinless, boneless chicken or veal cutlets
Salt and pepper
1 tablespoon dry sherry or red wine
2 tablespoons golden raisins
1/2 cup breadcrumbs
1/2 cup flat-leaf parsley
1/4 cup pine nuts or sliced almonds toasted
1 small jalapeno pepper, seeded and finely chopped or 1 teaspoon crushed red pepper
3 tablespoons capers, chopped
2 cloves garlic, minced or grated
1 tablespoon grated orange or lemon zest
4 thin slices pastrami **
1 tablespoon margarine, cut into 4 pieces
4 lemon wedges

Preheat oven to 375 degrees. In a large skillet, heat the EVOO over medium-high heat. Season the chicken (or veal) with salt and pepper, and cook, turning once, for 4-6 minutes. Transfer to a plate.

In the same skillet, bring about 1/4 cup water and the sherry or wine, to a boil, scraping up the browned bits. In a small bowl, pour the liquid over the raisins and let plump for 5 minutes, then drain and chop. In another bowl, combine the raisins, breadcrumbs, parsley, pine nuts or almonds, jalapeno pepper, capers, garlic and zest.

Mound the stuffing onto the cutlets and wrap with the pastrami. Top each with 1 piece of margarine. Bake on a baking sheet until the pastrami is browned and a bit crisp, about 8 minutes. Serve with the lemon wedges.

** There is a new kosher product called Facon, made by Jack’s Gourmet that will be in stores in the next two months. This would be even better to use than the pastrami because it crisps up like real prosciutto or bacon. If you use Facon, increase the oven temperature to 450 degrees and cook for 5 minutes (just like the original recipe).

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