Udo Umami: Chicken with Prosciutto and Mozerrella

Just heavenly...

A few years ago, mom and I went to the San Genero Festival in Little Italy. What a terrific time we had. We ate, we walked, we enjoyed the sensory overload of good food, good wine, great company, and lovely music. Well, aütumn is almost here and back we shall go again, this time I'll have my hubby in tow to experience his inaugural visit to La Festa San Genero. For it was at this festival that I was introduced to the haunting melodies of Andrea Bocelli and to the tasty dish of broccoli rabe (also known as rapini) sauteed in olive oil with garlic. Sooo goody goddy.

In the meantime, while I don't have any broccoli rabe on hand, I do have some chicken strips, prosciutto, and fresh mozarella to use up. So here's my own little Italy version of a childhood favorite of mine, Chicken Cordon Bleu- only instead of ham and cheese I use the prosciutto and the mozzarella mingled in a mighty sauce of sweet, decadent aromas.

Ahhhh... in homage to these delightful memories, I bring to you my own variation of a dish that is sure to have your company in good spirits and of course... begging for seconds. Te Amo! (and now you say, Un'Quil Te Amo)!

Dina's Chicken with Prosciutto and Fresh Mozerella

1 lb of chicken strips (boneless, skinless) and pounded into flat strips
Flour for dredging
1 tbsp. butter
a splash or two of chicken broth
2 cups of spaghetti
couple leaves of fresh basil chopped
1 package of prosciutto
1 big slab of fresh mozzarella
dried rosemary
green beans
a few splashes of pinot grigio
olive oil
sweet sea salt grind to taste
freshly cracked black pepper to taste

Directions
Pound down the chicken strips so that they are thin and easy to roll. Dredge chicken in flour and shake off excess. Grind salt and pepper and Adobo seasoning onto both sides of strips. Place some fresh mozzarella and prosciutto inside the strip and roll. "Tie" the roll together with another long strip of prosciutto.

Melt butter and olive oil in a medium skillet; brown chicken well on both sides. Add broth, and white wine and turn the heat up for a good few minutes until it boils (this is to boil away the alcohol from the wine and just leave the flavoring. In the meantime, cook your pasta in a large pot of salted water.
Back to the chicken cooking, add some chopped fresh basil and rosemary to the pan. Swirl it about a bit. Keep cooking until the chicken is cooked through and the mozzarella is nicely melted. Heaven. Transfer chicken to a plate with tongs. Now add 1/2 a package of frozen or fresh green beans to the saucy mix the chicken was cooking in. Cook until heated through. Add a few spoonfuls of this loveliness to your finished dish. Chicken and green beans rest atop the pasta (which was flavored with the salt water you boiled it in) and serve with Arugula salad (below). Enjoy!