Stuffed Chicken Breast Wrapped In Sage And Prosciutto Recipes

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

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.

SAGE AND PROSCIUTTO STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 180°C. Cut open chicken breasts butterfly style and place on a chopping board. Cover each fillet with a sheet of plastic wrap. Using a rolling pin or meat mallet, gently beat down chicken until as thin as possible without breaking flesh.
• Combine garlic, sage and parsley in a small bowl. Smear mustard on inside of each fillet. Top each with prosciutto and garlic mixture. Starting with a long edge, roll up each fillet as tightly as possible and tie neatly with string in several places.
• Melt butter in a flameproof baking dish on medium heat. Add chicken and cook for 3-4 minutes, until golden all over. Pour over dry sherry and bake for 10 minutes, until juices run clear when pierced with a skewer.
• Remove chicken from oven, cover with foil and set aside for 5 minutes. Remove string. Slice each roll into 2cm-thick slices and arrange on warmed dinner plates, spooning cooking juices over. Serve with mashed potato and green salad.

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.

CHICKEN WITH PROSCIUTTO AND SAGE

Steps:

• In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

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.

CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease an 8x8 (or larger) baking dish.
• Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
• Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
• Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
• You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
• Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
• Delicious - I hope you enjoy.

STUFFED CHICKEN BREAST WRAPPED IN SAGE AND PROSCIUTTO

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

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 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.