| This recipe is liked by 0 person(s). |
CHICKEN - ROLLED - Cheese & Prosciutto-Stuffed Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Cheese & Prosciutto-Stuffed Chicken Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce.—Gilda Lester, Millsboro, Delaware Ingredients | |
| 4 | boneless skinless chicken breast halves,, (6 ounces each) |
| 1/2 cup | spreadable garlic and herb cream cheese |
| 4 thin slices | prosciutto |
| 1/4 cup | chopped oil-packed sun-dried tomatoes |
| 8 | fresh basil leaves |
| 1/4 cup | all-purpose flour |
| 2 Eggland's Best Eggs | |
| 2/3 cup | dry bread crumbs |
| 3 tablespoons | grated Romano cheese |
| 3 tablespoons | olive oil |
| SAUCE: | |
| 1 cup | heavy whipping cream |
| 1 tablespoon | finely chopped shallot |
| 3/4 cup | crumbled Gorgonzola cheese |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
| Minced fresh basil | |
| Directions 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 the | |
| 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 11-in. x 7-in. baking dish. Bake, uncovered, at
350° for 35-40 minutes or until a meat thermometer reads
170°.
In a small saucepan, heat cream and shallot over medium heat until
bubbles form around sides of pan. Stir in the Gorgonzola cheese,
salt and pepper. Cook for 4-6 minutes or until cheese is melted,
stirring occasionally.
Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced
basil. Yield: 4 servings.
Nutritional Facts: 1 stuffed chicken breast half with 1/4 cup sauce equals 757 calories, 55 g fat (27 g saturated fat), 307 mg cholesterol, 1,111 mg sodium, 16 g carbohydrate, 2 g fiber, 50 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe