Stuffed Chicken Breast Wrapped In Prosciutto Recipes

PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
• Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
• Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
• Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
• Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
• Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

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.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

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).

PROSCIUTTO-WRAPPED CHICKEN BREAST

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

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.

CHEESE & PROSCIUTTO-STUFFED CHICKEN

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.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
• Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
• Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return chicken to the oven and broil for an additional 5 minutes.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Steps:

• Season the chicken with 1/2 teaspoon pepper and salt to your liking.
• Lay the proscuitto on a cutting board or plate and sprinkle with the oregano.
• Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken.
• Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat.
• Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through, 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!).
• Transfer the chicken and garlic to plates.
• Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half, 3 to 4 minutes.
• Spoon sauce over chicken.

STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO

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.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH HERBED RICOTTA

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.

PROSCIUTTO WRAPPED CHICKEN BREASTS WITH ORANGE-CRANBERRY JUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
• Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
• Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
• Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.