I hate when I overdo it at dinnertime, and I had no fortitude to resist having too much of the flatbread goodness that I whipped up last Thursday night. With freshly-cooked (via sous vide) chicken thighs nicely diced, some prosciutto crisped in the oven, a batch of diced and sautéed Vidalia onion, blue cheese, cheddar cheese, and a bit of mozzarella...well, it was indeed all too much.
Chicken was prepped based on "Sous Vide Chicken Thighs," from Anne of UpstateRamblings.com. [Published 01 September 2019]
Crisping the Prosciutto was helped along with guidance from:
- "How to Make Prosciutto Crisps," from Karen Tedesco of FamilyStyleFood.com.
- "Crisped Prosciutto," from MarthaStewart.com.
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