Stuffed Chicken Breast Wrapped In Sage And Prosciutto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO



Prosciutto-Stuffed Baked Chicken Breasts with Pesto image

Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

olive oil cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
4 slices smoked provolone cheese
4 thin slices prosciutto
½ cup pesto
8 cherry tomatoes, quartered
2 ⅔ tablespoons Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
  • Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
  • Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA



Sage & Prosciutto Chicken Saltimbocca image

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional

Steps:

  • Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.

PROSCIUTTO AND CHEESE STUFFED CHICKEN BREAST RECIPE



Prosciutto and Cheese Stuffed Chicken Breast Recipe image

Prosciutto and Cheese Stuffed Chicken Breast is the perfect Easy Chicken Recipe for impressing guests! They sound fancy and gourmet, but if you can bake a chicken breast you've got this one in the bag. This Prosciutto and Cheese Stuffed Chicken Breast Recipe was born out of a dream to stuff a cheese board into a chicken breast! The flavors of Burrata cheese (the queen of all cheeses), salty prosciutto, and tender chicken, makes this an winning recipe.

Provided by Becky Hardin

Categories     Main Course

Time 40m

Number Of Ingredients 9

4 large chicken breasts (10 ounces each)
1 egg
1/2 cup bread crumbs
1 teaspoon garlic salt
1 teaspoon oregano
dash black pepper
8 ounces burrata cheese
1/4 pound prosciutto ((8 thin slices))
4 tablespoons olive oil (divided)

Steps:

  • Preheat oven to 400°F
  • Pat chicken breasts dry with a paper towel
  • Using a sharp knife make an incision in the side of each chicken breast about 3 inches long and 2 inches deep, make sure you do not cut through the chicken breast, it needs to serve as pocket.
  • Crack an egg into a shallow bowl and whisk it with a fork
  • In another shallow bowl combine bread crumbs, garlic salt, oregano and black pepper
  • Working 1 chicken breast at a time, dip first into the egg mixture to coat and then immediately in the breadcrumb mixture, set aside
  • Repeat with each chicken breast
  • Stuff each chicken breast first with 2oz of burrata and then 2 thin slices of prosciutto
  • Heat 2 tbsp of oil in a large skillet over medium heat
  • Add chicken breasts, work in 2 batches (2 breasts at a time)
  • Brown chicken breasts for 3-4 minutes on both sides
  • Transfer to foil lined baking sheet
  • Add 2 more tbsp of olive oil to the skillet and repeat with the other 2 chicken breasts
  • Transfer baking sheet to the oven
  • Bake for 20-25 minutes*, or until chicken reaches an internal temperature of 165°F
  • Remove from oven, let rest 5 minutes
  • Serve chicken breasts over Instant Pot Garlic Parmesan Mashed Potatoes (recipe within post)

Nutrition Facts : Calories 711 kcal, Carbohydrate 10 g, Protein 64 g, Fat 47 g, SaturatedFat 15 g, Cholesterol 244 mg, Sodium 1146 mg, ServingSize 1 serving

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 17

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Steps:

  • Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.

PROSCIUTTO-WRAPPED CHICKEN BREAST



Prosciutto-Wrapped Chicken Breast image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
4 ounces ricotta cheese
3 tablespoons chopped walnuts
1 tablespoon finely minced fresh sage
1 large egg yolk
Kosher salt and freshly cracked black pepper
6 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1 cup chicken stock
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
  • Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
  • Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
  • Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
  • Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
  • Slice the chicken and serve with the sauce over the top.

PROSCIUTTO WRAPPED STUFFED CHICKEN BREAST



Prosciutto Wrapped Stuffed Chicken Breast image

Provided by Jan D'Atri

Number Of Ingredients 7

4 fresh, boneless, skinless chicken breasts
1 package Boursin cheese, room temperature
1 1/2 cups shredded mozzarella cheese
1 package thin sliced prosciutto ((6-8 slices))
Salt and Pepper
2 tablespoons butter
1 tablespoon olive oil

Steps:

  • Preheat oven to 350 degrees. Place chicken breasts in double gallon sized zippered bags. With a mallet on the smooth side, pound the chicken 1/4" thick. Place the pounded chicken breasts on a baking sheet. Sprinkle both sides with salt and pepper. Spread an even amount of Boursin cheese over all four chicken breasts. Evenly distribute mozzarella cheese on top of the Boursin. Carefully roll up chicken, seam side down. Wrap each chicken roll with a slice of prosciutto, tucking the ends under the chicken roll. Melt butter and olive oil together in baking dish or glass pie plate. Place chicken rolls in baking dish. Bake for about 30 minutes or until internal temperature is 165 degrees. With a pastry brush, baste the chicken rolls several times during the cooking process with the butter/olive oil mixture. (This will give the chicken rolls added flavor and a beautiful glossy finish.) Serve with pasta, rice, vegetables or a salad. Serves 4.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

PROSCIUTTO WRAPPED CHICKEN STUFFED WITH HERB CREAM CHEESE



Prosciutto Wrapped Chicken Stuffed with Herb Cream Cheese image

A easy THREE INGREDIENT dinner! Simple enough for weeknight meals but fancy enough for guests!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 5

4 boneless chicken breasts
2 tablespoons olive oil
8 slices prosciutto ham (sliced, not shaved)
1 5 ounce container herb cream cheese (I used Boursin)
salt and pepper

Steps:

  • Preheat oven to 350 degrees
  • Slice each chicken breast horizontally but not all the way through. Open like a book. Salt and pepper both sides of the chicken.
  • Divide cream cheese evenly between the 4 chicken breasts. About a heaping two tablespoons each.
  • Fold chicken back together.
  • Top with two slices of prosciutto. Wrap around chicken and press to seal.
  • Heat non stick oven safe or cast iron skillet to medium high. Add olive oil. Heat oil until shimmering.
  • Sear each wrapped chicken breast for about 2 minutes on each side or until brown and crispy. If your chicken breasts are really thick, you might want to sear the sides as well.
  • Bake for 10-12 minutes depending on the thickness of your chicken. (chicken is perfect when the internal temp is 165 degrees).
  • Let rest for 5 minutes before slicing.
  • I serve this with rice and steamed veggies!

Nutrition Facts : ServingSize 4 servings, Calories 375 kcal, Carbohydrate 1.5 g, Protein 33.5 g, Fat 25.5 g, SaturatedFat 25.5 g, Cholesterol 133 mg, Sodium 615 mg, Sugar 1.1 g

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH HERBED RICOTTA



Prosciutto-Wrapped Stuffed Chicken With Herbed Ricotta image

This recipe is from Rachel Ray. Her recipe uses fresh parsley, basil and thyme. She also uses wine to deglaze the pan. I have made adjustments to the recipe based on what I used. Feel free to adjust herbs to your liking and if you cook with wine, it can be used in place of the chicken stock. Be creative.

Provided by PaulaG

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup ricotta cheese
salt, to taste
pepper, to taste
3 tablespoons parmigiano-reggiano cheese, grated
1 garlic clove, finely chopped
1 tablespoon flat leaf parsley, chopped
2 -3 small sage leaves, chopped
1 small sprigs rosemary, chopped
4 small chicken breasts, skinless, boneless
1 -2 teaspoon olive oil
4 slices prosciutto, di parma (thin sliced)
chicken stock
1/2 lemon, juice of
1 tablespoon butter

Steps:

  • Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
  • Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
  • Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
  • Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
  • This is delicious served with oven roasted asparagus and makes and elegant but simple meal.

Nutrition Facts : Calories 357.4, Fat 22.5, SaturatedFat 9, Cholesterol 118.8, Sodium 206.9, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 35.3

PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE



Prosciutto Wrapped Chicken Breast Recipe image

A flavorful, EASY prosciutto wrapped chicken recipe! Chicken and prosciutto with sun-dried tomato goat cheese filling looks fancy, but needs only 15 minutes prep time.

Provided by Maya Krampf

Categories     Main Course

Time 43m

Number Of Ingredients 9

4 medium Chicken breasts
2 tbsp Sea salt
1/2 tsp Sea salt
1/4 tsp Black pepper
4 oz Goat cheese ((crumbled))
1/4 cup Sun-dried tomatoes ((chopped))
1 tbsp Fresh thyme
2 cloves Garlic ((minced))
12 sliced Prosciutto ((or 16 if your chicken breasts are large))

Steps:

  • To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
  • Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
  • Season both sides of the chicken breasts with salt and pepper.
  • In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
  • Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
  • Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
  • Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
  • Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.

Nutrition Facts : Calories 365 kcal, Carbohydrate 4.9 g, Protein 47.2 g, Fat 13.5 g, SaturatedFat 4.2 g, Cholesterol 13 mg, Sodium 3900.6 mg, Fiber 1.1 g, Sugar 2.9 g, ServingSize 1 serving

STUFFED CHICKEN BREAST WRAPPED IN SAGE AND PROSCIUTTO



STUFFED CHICKEN BREAST WRAPPED IN SAGE AND PROSCIUTTO image

Categories     Chicken

Yield 4 people

Number Of Ingredients 7

4 large chicken breasts
8 sage leaves
5 heaping T ricotta
Sea salt and black pepper
8 prosciutto slices
4 tsp olive oil
handful of thyme sprigs

Steps:

  • Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean cutting board, mince 4 sage leaves, ten mix into the ricotta and season with salt and pepper to taste. Lay two prosciutto slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the prosciutto slices around the stuffed chicken breast. Wrap in plastic wrap. Repeat with the rest of the chicken breasts and chill for 1-2 hours to firm up slightly. Heat the oven to 350 and place a roasting pan in the over to heat up. Heat a heavy skillet and add the olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed. Rest the chicken covered with foil, in a warm place for 5-10 minutes. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens if desired.

STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO



Stuffed Chicken Breasts Wrapped in Sage and Prosciutto image

Make and share this Stuffed Chicken Breasts Wrapped in Sage and Prosciutto recipe from Food.com.

Provided by Pom Pom

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 large chicken breasts (about 170 to 200 g or 6 to 7 oz)
8 sage leaves
75 ml ricotta cheese (5 tablespoons)
8 slices prosciutto di Parma
4 teaspoons olive oil
8 fresh thyme sprigs
sea salt
black pepper

Steps:

  • Cut deep slit along one side of each chicken breast and open it out like a book.
  • Mince 4 sage leaves, mix into ricotta and season with salt and pepper to taste.
  • Lay 2 prosciutto slices on cutting board, overlapping them slightly.
  • Put a sage leaf in middle and lay an open chicken breast on top.
  • Spoon a quarter of ricotta mixture onto the middle of chicken, then fold sides together to enclose the filling.
  • Now wrap prosciutto slices around the stuffed chicken breast and wrap in plastic wrap.
  • Repeat with rest of chicken breasts and chill for 1 to 2 hours to firm up slightly.
  • Place roasting pan in oven and set it to preheat to 180c (350F).
  • Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned.
  • Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan. Cook in oven for 12 to 15 min, or until the meat feels just firm when lightly pressed.
  • Cover pan with foil and rest the chicken in a warm place for 5 to 10 minute Slice each stuffed breast thickly on the diagonal and arrange on warm plates.
  • Serve with steamed greens and light mashed potatoes or a zesty couscous.

Nutrition Facts : Calories 321.3, Fat 20.3, SaturatedFat 6, Cholesterol 102.2, Sodium 106.9, Carbohydrate 0.6, Sugar 0.1, Protein 32.3

More about "stuffed chicken breast wrapped in sage and prosciutto recipes"

PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE RECIPE ...
prosciutto-stuffed-chicken-with-mushroom-sauce image
2012-10-03 Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto …
From bonappetit.com
4.1/5 (226)
Estimated Reading Time 2 mins
Servings 4-6
Total Time 50 mins
  • Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
  • Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
  • Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
  • Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.


GORDON RAMSAY'S SAGE & RICOTTA STUFFED CHICKEN BREASTS ...
gordon-ramsays-sage-ricotta-stuffed-chicken-breasts image
2017-02-17 Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold …
From mumslounge.com.au
Servings 4
Total Time 2 hrs 50 mins
Estimated Reading Time 3 mins


GRILLED PROSCIUTTO-WRAPPED CHICKEN STUFFED WITH FRESH ...
grilled-prosciutto-wrapped-chicken-stuffed-with-fresh image
2008-05-07 Recipe Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil. By Tony Rosenfeld Fine Cooking Issue 93. Servings: four. …
From finecooking.com
4.2/5 (16)
Category Main Course
Cuisine Italian
Calories 290 per serving


PROSCIUTTO-WRAPPED STUFFED CHICKEN RECIPE - COOK SMARTS
prosciutto-wrapped-stuffed-chicken-recipe-cook-smarts image
2016-12-28 Make. Heat oven to 375F / 191C. Heat a skillet over medium-high heat. Add oil and then prosciutto-wrapped chicken breasts to heated oil. …
From cooksmarts.com
Estimated Reading Time 4 mins
Total Time 40 mins


10 BEST BAKED PROSCIUTTO WRAPPED CHICKEN BREAST RECIPES ...
10-best-baked-prosciutto-wrapped-chicken-breast image
2022-01-24 chicken breast, goat cheese, chicken breast, dried figs, salt and 13 more Prosciutto Wrapped Chicken Breast Stuffed with Ricotta and Spinach cookinwithlove.blogspot.com low salt chicken broth, ground cardamom, …
From yummly.com


PORK, APPLE & SAGE STUFFED CHICKEN BREASTS | DRIZZLE AND DIP
2021-12-23 The breasts are wrapped in prosciutto and sage leaves under butcher’s twine to create a festive look. These stuffed chicken breasts are delicious roasted as is, but if you want to create a little pan jus, simply add ¼ cup of white wine, half a cup of chicken stock, and a bay leaf to the pan, and once roasted could be drizzled over the chicken at the end.
From drizzleanddip.com
5/5 (1)


BRIE & HERB STUFFED CHICKEN WRAPPED IN PROSCIUTTO – …
2019-10-09 Season chicken breasts with salt and pepper and place 1 slice of brie and 1 tbsp of herb filling in the centre of each breast. Roll tightly using plastic wrap. Remove plastic wrap and lay out two prosciutto slices (per 1 breast) on a cutting board. Roll each breast tightly with the prosciutto slices. Place chicken breasts in a lightly oiled ...
From chezchanelle.com
Estimated Reading Time 2 mins


PROSCIUTTO-WRAPPED CHICKEN WITH EMMENTALER AND SAGE – I ...
Prosciutto-Wrapped Chicken with Emmentaler and Sage Serves 4. This easy 4 ingredient weeknight meal is definitely fancy enough for guests! Juicy chicken breasts are stuffed with nutty, creamy imported Emmentaler cheese and then wrapped in sweet and salty prosciutto before baking. The nutty, dense cow’s milk cheese melts beautifully out of the interior for a …
From iloveimportedcheese.com
Cuisine American
Category Main Course
Servings 4


STUFFED CHICKEN BREAST WITH RICE - ALL INFORMATION ABOUT ...
221,129 suggested recipes. Sticky Rice Stuffed Chicken Breast The Woks of Life. cremini mushrooms, dark soy sauce, rice, pepper, vegetable oil and 8 more. Asian Rice Stuffed Chicken Breast Belly Full. fresh ginger, scallions, freshly ground pepper, boneless, skinless chicken breasts and 8 more. Spinach and Rice Stuffed Chicken Breast Food.com.
From therecipes.info


BOUDIN STUFFED CHICKEN BREAST RECIPE - ALL INFORMATION ...
Boudin stuffed chicken breast Recipe by Derek - Cookpad top cookpad.com. Chicken breasts spilt, boudin links casin removed, thick cut bacon (peppered), your favorite cajun rub. (slap you mamas is my favorite), 1/4 cup brown sugar. In a big bowl mix brown sugar and how ever much spice you like of cajun rub.
From therecipes.info


STUFFED CHICKEN BREAST WRAPPED IN SAGE AND PROSCIUTTO RECIPES
Place roasting pan in oven and set it to preheat to 180c (350F). Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned. Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan.
From tfrecipes.com


BAKED CHEESE STUFFED CHICKEN BREAST - ALL INFORMATION ...
Cheddar-Stuffed Chicken Breasts Recipe - BettyCrocker.com new www.bettycrocker.com. Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides.Brush butter over chicken rolls. Place chicken, seam sides down, in pan. 3 Bake uncovered about 30 minutes or until chicken is no …
From therecipes.info


STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO RECIPES
Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken …
From tfrecipes.com


CHICKEN STUFFED WITH PROSCIUTTO RECIPE - ALL INFORMATION ...
Chicken Stuffed with Prosciutto and Fontina | Paula Deen great www.pauladeen.com. Trim the rind from the cheese and cut it into 2 thick sticks. Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine.
From therecipes.info


PROSCIUTTO-WRAPPED STUFFED CHICKEN BREASTS WITH FIGS ...
2022-01-03 Butterfly the breasts by slicing horizontally across each breast, but not all the way through, then use a mallet to evenly pound the chicken to ½ inch thick. Season chicken with salt and pepper. Arrange and layer 3 slices of ham and position chicken breasts on top. Cover with figs or spread and top with rosemary and cheese, then roll and wrap snuggly.
From rachaelrayshow.com


PROSCIUTTO LEMON WRAPPED CHICKEN | THE SPLENDID TABLE
2016-01-07 For the Stuffed Chicken: 4 lemons, sliced as thinly as possible (skin and all, seeds removed) 32 fresh sage leaves. 16 thin slices of prosciutto. 8 boneless, skinless chicken breasts. Lots of freshly ground pepper. For the Finishing Brown Butter for Each Meal (for 4 servings): 1/4 cup (60 mL) of butter. Leaves from 2 sprigs of fresh sage, chopped
From splendidtable.org


Related Search