Herb Marinated Chicken Breast with Prosciutto & White Bean Salad
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
8 hrs
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Total Time
9 hrs 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Herb Marinated Chicken Breast with Prosciutto & White Bean Salad
Description
This recipe begins by soaking white beans overnight, then preparing a herb paste by grinding fresh thyme, rosemary, oregano, parsley, sea salt, black pepper, and lemon juice, blended with olive oil. Chicken breasts are thoroughly rubbed with this mixture and marinated submerged in olive oil with garlic overnight in the refrigerator to infuse flavor and moisture.
The white beans are cooked al dente in chicken stock, then drained and combined with crispy cooked prosciutto. The chicken breasts are seared over medium-high heat to achieve a crust from the herb rub, developing flavor and color while preserving juiciness inside.
The combination of herb-marinated chicken with the creamy beans and salty prosciutto creates a balanced plate rich in texture and savory notes. It suits a main course offering both protein and legumes with herbaceous freshness.
Ingredients
- 1 ½ cups White beans dried
- 4 chicken breast
- a few sprigs thyme leaves
- a few sprigs rosemary
- a few sprigs oregano leaves
- a few sprigs continental parsley
- sea salt flakes
- black pepper ground
- 3 cups chicken stock
- extra virgin olive oil
- prosciutto thin sliced
- 2 lemon plural
- 1 clove garlic
Instructions
- Soak beans in water over night.
- Place the thyme, rosemary and parsley into a mortar and pestle with a little sea salt, black pepper and 1 tsp lemon juice and grind to a smooth consistency.
- Add a little olive oil and rub the chicken breasts with this mix.
- In a tray or dish that will be large enough to accommodate the 4 breasts add some olive oil.
- Then gently add the chicken until they are all submerged.
- Add the garlic and place in the fridge overnight.
- Preheat oven to 180 ℃ (350 ℉).
- Drain and rinse the beans well.
- Chop prosciutto and cook it in a pan until crispy.
- Remove the chicken from the oil and allow to drain.
- Place the beans in a saucepan with the stock and simmer for 35 minutes or until al'dente, (you may need to add water depending on the type of bean used).
- Drain the beans and place them in a large mixing bowl.
- In a non-stick fry pan sear the chicken over med-high heat until firmly crusted with the herb mixture.
- Transfer the chicken to an ovenproof dish and bake for a further 7 minutes.
- Add the crispy prosciutto, oregano, lemon juice and a good drizzle of extra virgin to the beans, season to taste with salt and pepper.
- Serve chicken with bean salad and a nice white such as a relatively young Sauvignon Blanc.
Notes
User Reviews
Overall Rating
4.9
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