Stacey's Savory & Sweet Home Cooking

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Chicken Stuffed w/ Prosciutto & Mozzarella in a Lemon Garlic Sauce

Posted by Stacey @ Savory & Sweet on January 29, 2013 at 8:30 AM

Serving Size - 6 people

For Stuffed Chicken

6- Chicken Breasts, butterflied and pounded

1/4lb - Sliced Proscuitto

2 Cups - Shredded Mozzarella

2 Tablespoons of Italian Seasoning

12 Toothpicks

For Sauce

3 Tablespoons of Butter

1 Tablespoon of EV Olive Oil

1/2 Shallot, minced

3 Cloves of Garlic, minced

2 Tablespoons of Flour

1 Tablespoon Parsley

 32oz - Organic Chicken Broth

3/4 Cup Grated Parmesan Cheese

Juice of 2 Lemons

Salt & Pepper for seasoning

Preheat oven to 350 degrees.

Take chicken breasts and butterfly, slicing from thicker side towards the thinner side. Once all are butterflied, lay out on cutting board, and place a sheet of plastic wrap on top, (cut side of breast facing up). Lightly pound chicken until it's flattened to the same thickeness all around.

Season both sides of chicken with salt & pepper. Season the outside of the chicken breast with a sprinkle of the Italian seasoning.

To stuff the chicken, lay out the breast cut side up. Place about 3 slices of proscuitto (depending on size) on top to cover. Sprinkle enough mozzarella cheese on top of proscuitto to cover, making an even layer.

Roll up chicken from wider side to smaller. Place toothpicks in the middle to hold in place.

Preheat large pan on medium heat. Add a sprinkle of EV olive oil to pan. Brown all sides of rolled chicken. About 3-4 mins on each side.

Place browned chicken on aluminum foil covered sheet pan. Cover chicken lightly with another sheet of foil.

Cook in oven for 10 mins, remove the covering foil, and put back in the over for 15 more minutes until cooked through.

While chicken is cooking, start the sauce.

In a medium sauce pan, on medium high heat, melt butter. Once melted, add oil, shallots and garlic. Let them cook for 1-2 minutes. Sprinkle in the flour and whisk. Let the mixture cook for another 2 minutes, then add the chicken broth, lemon juice, parsley and parmesan cheese. Continue to whisk and bring to boil. Once boiling, reduce to simmer. Season with salt & pepper to taste. Once chicken is done, the sauce will have thickened and will be ready.

When serving, remember to remove toothpicks!!

There will be a bit of extra sauce left over. Feel free to use as a pasta sauce the next day!

 

 

Categories: Chicken

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