Cream Cheese And Prosciutto Stuffed Chicken
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
40
Spice
70
Sweetness
40
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Red Onion (minced)3 cloves
Garlic (minced)1 tsp
Ground Black Pepper3 tbsps
Olive Oil3 tbsps
Butter3 tbsps
All-Purpose Flour1 cup
White Wine (optional)2 cups
Chicken BrothDirections:
1
Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside
2
Place the chicken breasts between two sheets of waxed paper on a solid, level surface
3
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch
4
Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast
5
Roll the chicken breasts over the filling, and secure with toothpicks
6
Cover, and refrigerate 1 hour to overnight
7
Heat the olive oil in a large skillet over medium-high heat
8
Add the chicken breasts; cook until browned on all sides, about 10 minutes
9
Remove the chicken from the pan, and set aside
10
Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute
11
Stir in the white wine, and cook for 1 minute
12
Pour in the chicken broth, and return to a boil
13
Reduce heat to medium-low; simmer for a few more minutes
14
Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes
15
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)