Recipe by Grease
This is from "Cuisine at Home" Weeknight Menus. A nifty blend of flavors that perk up the usual chicken breast entrée. Although I haven't tried it yet, a generous portion of thin sliced deli ham in each breast might be just as tasty. (If using prosciutto, you might want to go lightly with the salt as the prosciutto contributes a fair amount.)
- 4 boneless skinless chicken breast halves
- 2 slices prosciutto, halved crosswise
- 4 slices Fontina cheese (small slices-1/2 ounce each)
- salt and pepper
- 1⁄4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1⁄4 cup shallot, minced
- 3⁄4 cup dry white wine
- 1⁄2 cup chicken broth
- 1 tablespoon minced fresh thyme or 3⁄4 teaspoon dried thyme
- 3 tablespoons cold unsalted butter, cubed
- 1 cup red seedless grapes (don't skip!)
Directions See How It's Made
- Preheat oven to 375°F Cut a pocket into the wide end of the chicken breasts. (If using frozen, it's easier to pound down the thawed breasts to 1/4" thickness and roll the breast later in the recipe.).
- Wrap prosciutto around each piece of cheese and insert packet into the pocket of the breasts. Alternatively, place packet across narrow end of thawed, flattened breast and roll up to wide end. Secure each breast with a toothpick. Season with salt and pepper.
- Dredge chicken in flour, then sauté in butter in a large oven-proof sauté pan over medium-high heat for 4-5 minutes. Flip chicken and transfer pan to the oven. Roast for 8 minutes or until chicken reaches 160°F Remove chicken from pan and keep warm. Add shallots to the same pan and sauté for 2 minutes over medium-high heat.
- De-glaze with wine, scraping up browned bits from the pan. Add broth and thyme, and simmer until reduced by half, about 5 minutes. Reduce heat to low, add butter, and swirl until melted. Return chicken to pan to heat through. Add grapes and stir to coat with sauce. Remove toothpicks from chicken and serve with sauce. Recipe's author suggests serving with a toasted almond couscous.