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Stuffed Chicken Breasts "Involtini di Pollo con Prosciutto e Formaggio" Recipe

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This recipe for Stuffed Chicken Breasts "Involtini di Pollo con Prosciutto e Formaggio" is from Let the Forks Fly!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts
6 slices prosciutto (about 1/4 lb.)
6 slices Italian fontina cheese (about 2 oz.) or 6 tablespoons Parmesan cheese
3 fresh sage leaves
1 cup all-purpose flour
1 cup milk
3 tablespoons butter
1 tablespoon olive oil
1 chicken bouillon cube, crushed
1 cup dry white wine
Salt and freshly ground pepper to taste
1/3 cup whipping cream

Directions:
Directions:
Skin, bone and split chicken breasts.
Put 1 slice prosciutto, 1 slice fontina cheese or 1 tablespoon Parmesan cheese, and half a sage leaf on each breast.
Roll up chicken breasts and secure with wooden picks.

Spread flour on aluminum foil.
Dip chicken breasts in milk, then roll in flour to coat.

Melt butter with oil in a large skillet. When butter foams, add chicken breasts.
Cook over medium heat until golden on all sides.

Add bouillon cube and 1/2 cup wine to chicken.
Season with salt and pepper. When wine is reduced by half, add remaining wine.

Cover skillet and reduce heat. Simmer 15-20 minutes or until chicken is tender.

Turn chicken several times during cooking.
Add a little more wine if sauce looks too dry.

Place chicken on a warm platter. Increase heat and add cream.

Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.

Taste and adjust sauce for seasoning, then spoon over chicken.

Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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