Chicken breasts stuffed with fresh sage and mustard butter, wrapped in prosciutto and served with a white wine sauce. Perfect for a dinner party. Serve with mashed potato to soak up the lovely sauce!
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For the sage butter
- 12 fresh sage leaves
- 3 1/2 ounces butter, softened
- 4 teaspoons coarse grain mustard
- salt & freshly ground black pepper
For the stuffed chicken
For the sauce
- 1Preheat the oven to 325°F.
- 2For the sage butter, chop the sage leaves finely.
- 3Place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.
- 4For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
- 5Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
- 6Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken breasts in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken breasts.
- 7Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken breasts.
- 8Cook over a medium heat until the prosciutto is lightly golden, about two minutes.
- 9Turn the breasts over and brown the other side for another two minutes.
- 10Using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.
- 11Cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).
- 12When the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. Keep warm.
- 13While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken breasts were cooked in and add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.
- 14Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.
- 15To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over.
- 16Serve with mashed potato.
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Nutritional Facts for Chicken Breasts Stuffed With Sage and Mustard
Serving Size: 1 (201 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 462.4
- Calories from Fat 311
- Total Fat 34.6 g
- Saturated Fat 16.7 g
- Cholesterol 146.1 mg
- Sodium 270.1 mg
- Total Carbohydrate 1.0 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 30.5 g
The following items or measurements are not included:
fresh sage leaves
coarse grain mustard
fresh sage leaves