Last night Jon made me his famous prosciutto wrapped stuffed chicken breasts for dinner. It was fantastic and a great meal for when you are having company over. This dish goes great with a nice chardonnay and some roasted vegetables. We had the chicken with roasted asparagus. It was the perfect way to start off our Memorial Day Weekend!

Ingredients

  • 2 boneless skinless chicken breasts
  • 6 slices of proscuitto
  • 2 ounces of herb crusted goat cheese
  • 1 bundle of asparagus
  • 1 handful of chopped cilantro
  • 1 bulb of garlic
  • 1 cup white wine
  • 1 cup of vegetable stock
  • 1 tbsp of butter
  • Salt and pepper
  • Olive Oil

Preparation

  1. Preheat oven to 420 degrees.
  2. First take the chicken breasts and rinse off and pat dry with a paper towel. Next cut a small pocket into the side of the breasts with a sharp knife.  Season the pocket with salt and pepper and place 1 ounce of goat cheese in each of the breasts.  Set aside.
  3. Place three pieces of prosciutto flat on a cutting board vertically.  Make sure the pieces overlap each other so that you make one “blanket” of prosciutto.   Take a chicken breast and wrap in the prosciutto.  Repeat with the second breast and set aside.
  4. Take the garlic head and cut in half.  Take the bundle of asparagus and cut about two inches of the ends off.  Place the asparagus and garlic in a roasting pan, season with olive oil and salt/pepper and roast for 30 minutes.
  5. Coat an oven proof pan with olive oil and heat on high on the stove.  Once hot, place the chicken breasts in to brown for 5 minutes.  Flip and cook the other side for 5 minutes browning all the prosciutto.  Once browned, place chopped cilantro in the pan along with 1/2 cup of white wine and 1/2 cup of vegetable stock. Season with salt and pepper and place in oven for 15 minutes.
  6. Once the vegetables and chicken are done remove from oven.  Place chicken breasts on a clean cutting board and cover in aluminum foil to let rest.  Keep the juices in the pan and heat back up over the stove.
  7. Remove the individual pieces of roasted garlic from the head and mash to a paste in a bowl.  Place the garlic in the pan of juices and add the remaining white wine and chicken stock and simmer for 5 minutes.  Strain the juices from the pan into a bowl, wash out the pan and then pour the strained sauce back into the pan and heat on the stove.  Add the butter, the remaining cilantro and salt/pepper.  Simmer for a few minutes.
  8. While the sauce is simmering, uncover the chicken breasts.  Place the breasts horizontally and cut them into 4 equal pieces.  Take a plate and place the roasted asparagus and the chicken breast pieces neatly like shown below.  Spoon the sauce over top the chicken breasts so that the bottom of the plate is coated with the sauce.  Garnish with some chives and serve.

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