Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Chicken Breasts Stuffed w/ Prosciutto




Source of Recipe


www.finestchef.com


List of Ingredients




4 chicken breasts supreme (with the skin and drumsticks)
4 slices of prosciutto San Danielle
3 oz. roasted red peppers
3 oz. spinach
2.5 oz. cream cheese
1 pinch chicken base
1 tablespoon diced shallots
1 tablespoon butter
salt and pepper to taste

For the mushroom sauce:
4 oz. sliced button mushrooms
2 oz. dry white wine
3 oz. cream.


Recipe



Saute the shallots in the butter, add the spinach, the diced peppers, salt and pepper to taste. Cook for another 2-3 minutes. Add the chicken base and the cream cheese. Mix to combine all the ingredients and remove from the heat. Divide the stuffing over the 4 prosciutto slices and roll them. Make large, long slits in the thickest part of the breasts and push the stuffing inside. Grease a heavy skillet and sear the chicken breasts on both sides over high heat. Place the skillet in the oven and roast until the staffed chicken reaches 165 F internal temperature. When ready, remove the stuffed chicken breasts from the skillet and put the sliced mushrooms. Saute for 2 minutes and deglaze with the white wine. Add the cream, salt and pepper to taste and reduce the sauce to the desired consistency. Pour the sauce over the ready stuffed chicken breasts and serve.