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Cheryl Alters Jamison & Bill Jamison
Prosciutto Chicken Spirals
from Sublime Smoke(Harvard Common Press, 1996)
Flavored sumptuously with a mustard paste, provolone cheese, prosciutto, sage, and more, these spirals taste
as splendid as they look but are simple to prepare.
1. At least 2 hours and up to the night before you plan to smoke the chicken, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 1/2 hours.
2. Bring your smoker to its appropriate temperature.
3. Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes.
4. Lay one breast on a plate and sprinkle it with one-quarter of the sage. Trim one cheese and one prosciutto slice, if needed, to fit the surface of the chicken as completely as possible. Top the breast with the cheese and then the prosciutto. From one of the long sides, roll the breast up, snug but not tight, and secure it with toothpicks or kitchen twine. Repeat with the remaining breasts, sage, cheese, and prosciutto. Sprinkle the chicken liberally with paprika on all sides.
5. Transfer the chicken to the smoker and cook it until the juices run clear when a skewer is inserted into a breast, about 25 to 30 minutes at a temperature of 225 degrees F to 250 degrees F.
6. While the chicken smokes, warm the oil and butter in a small saucepan over medium heat. Stir in the garlic and cook for 1 minute. Add the wine, stock, mustard, and salt, and simmer until the sauce is reduced by one- half. Keep the sauce warm.
7. With a sharp knife, slice each chicken breast into 4 or 5 spiral rounds. Arrange the slices on individual serving plates and spoon the sauce equally over each plate. Garnish with sage, if you wish, and serve immediately.
Note:When you massage meat with a paste, seal it snugly in plastic wrap
or a plastic bag rather than placing it in a dish. The tight wrap helps the paste
adhere to the surface of the food and penetrate more fully.
The Jamisons are also national spokespeople for The National Pork Producers Council and are frequent guest- instructors at many prestigious cooking schools around the country, including the Santa Fe School of Cooking where Cheryl teaches traditional and contemporary Southwestern and Mexican cooking. In addition to their cookbooks and travel guides, the Jamisons also write articles for magazines and newspapers, including Food & Wine, Bon Appétit, Cook's Illustrated, On the Grill, and the New York Times. Bill and Cheryl Jamison make their home in Santa Fe, where they develop their recipes and do most of their writing.