Stuffed Chicken Breast
Yield: 6 Portions| Ingredients | Amounts |
| Boneless chicken breast | 6 each |
| Provolone cheese cut ¼ inch | 3 each |
| Prosciutto ham | ½ pound |
| White wine | 1 cup |
| Chicken stock | 2 quarts |
| Butter | ½ cup |
| Shallots | 2 |
| Garlic | 2 |
| Fresh Rosemary | 1 sprig |
| Parsley | 4 tablespoons |
Method
- Place breast in the center of plastic wrap. Pound out the chicken from the center of the bag outward using a heavy-bottom skillet or mallet.
- Cut cheese in 1 inch strips
- Wrap prosciutto firmly around cheese
- Cut a 1 inch slit in the middle of the breast
- Place the cheese in the center of the breast
- Season chicken BOTH sides with S,P parsley, and garlic powder
- Heat a skillet with oil for searing (oil should be hot)
- Sear each side golden brown.
- Remove breast place in oven 10 min.
- Deglaze with 1 cup of wine. Reduce by ½
- Add shallots and garlic saute, stir
- Add chicken stock, reduce
- Add butter, stir
- Season S & P, parsley
- Add slurry if desired
