Prep 15 mins
Cook 10 mins
This is a VERY EASY dish to make, I promise. Very elegant dish, as well, and with only about 250 calories per serving. I HIGHLY recommend using good quality prosciutto and Muenster for this. For novice cooks, if you freeze the chicken breasts for a bit before slicing them, they are MUCH easier to slice.
- 4 boneless skinless chicken breast halves
- 29.58 ml minced fresh Italian parsley
- 4.92 ml Dijon mustard
- 2 slice muenster cheese, halved
- 2 slice prosciutto or 2 slice deli ham, halved
- 2.46 ml salt
- 44.37 ml all-purpose flour
- 14.79 ml olive oil
- 59.14 ml dry white wine
- Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
- In small bowl, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breasts to enclose stuffing; pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
- Heat oil in large nonstick skillet over meium heat until hot. Add chciken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place of serving platter.
- Increase heat to medium high. Add wine to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken.
I was worried that this would turn out to be a mess, but it was pretty easy to make and SOOO good! I used fat-free deli ham and light Havarti (I had both in the fridge; I couldn't find Muenster, but that's my next mission =) and it gave the chicken a great smoky, creamy flavour. I'm not a fan of dijon but it was just right in this recipe. Note, it's much easier if you use a fairly plump chicken breast, as it flattens into a breast large enough that you can fold over easily. I fried it for about 6 min per side, and had to add a bit more oil as I went along. I will definitely be making these again! (PAC 2011)