Stuffed Chicken Breasts, I love this chicken recipe and it is so easy to make. When your entertaining, this dish will leave a great impression or as we say here in Italy, “Una Bella Figura”. This chicken dish takes me back in time to when we would eat at those cozy, quaint family owned restaurants in New York’s “Little Italy”. There we would always find a similar stuffed chicken dish on the menu. Let’s Cook!!
Stuffed Chicken Breasts with Prosciutto and Gruyere Cheese with White Wine and Sage Sauce
These rolled Chicken Breasts make a great statement when entertaining. Easy and delicious too!
2 Chicken breast halves
3/4 lb prosciutto crudo imported (San Danieli or Parma) sliced thin
3/4 lb of sliced Gruyere or Swiss cheese
1 cup of dry white wine
1 cup of chicken broth
3 tbls extra virgin olive oil
Chicken Seasoning mixture to taste (McCormicks Montreal Chicken)
2 tbls fresh sage chopped
Sea Salt and Pepper to taste
-Lay your chicken breasts on a cutting board, make a cut through the middle along the length side making sure not to cut through the breast,open flat, cut again along the two sides not going through the chicken, open again. Trying to get the breast as open and flat as possible. If your butcher can do this for you, better yet!!!
-Lay your opened breasts on parchment or plastic wrap and cover with another piece. With a meat pounder gently pound the chicken making sure not to tear it
-Uncover the chicken, and layer with the prosciutto do the same with the cheese
-Carefully roll the chicken breast making sure the prosciutto and cheese stay inside the roll, roll the chicken as tight as you can
Secure the chicken breasts with toothpicks and season to your liking with chicken seasoning mix
-In a skillet, heat the olive oil, when the oil is hot, add the breasts and brown on all sides carefully turning with kitchen tongs
-When golden brown on all sides, remove the breast, place on a dish and add the white wine, the sage and the chicken broth to the hot pan, deglaze the pan on a lively flame, stirring to releasing all the brown bits on the pan
-Cook the wine off and let the sauce reduce
-Place the chicken back into the sauce continue to cook until the chicken is cooked all the way through
-Remove the chicken from the pan and let set for 10 minutes before slicing.
-Place on a platter and either serve the sauce on the side or on top of the chicken.