Recipe by Krista Roes
This chicken stuffed with ham, red onion, parmesan and rosemary is a savory reminder of all things good in the world. With a hint of balsamic vinegar and a lovely rosemary wine sauce it's an impressive dish for your guests and a wonderful addition to your cookbook. *Update: I noted off of one of the reviews that I had originally written to stuff the chicken after it had been cooked. I've corrected the instructions now.
Top Review by NorthwestGal
This dish worked out quite well for my family. I had a bit of difficulty stuffing the breasts. The chicken breasts were too hot to handle comfortably, and the stuffing kept falling onto the counter instead of inside the little pocket. So I used a pair of tongs to hold the pocket open, and it went much more smoothly after that. But that's an issue with my lack of skill, and not a problem with the recipe per se. I taste-tested the proscuitto mixture before stuffing the chicken breasts, and it was perfectly yummy as made by the recipe instructions. But we're a family of garlic fanatics, so I added extra garlic to satisfy our insatiable garlic preference. The recipe didn't specify what kind of breadcrumbs to use, so I used Italian Herbed Breadcrumbs (since the recipe title denotes an Italian flavor). Good choice IMO. The recipe calls for a bit too much balsamic for our taste buds, so next time I'll cut that in half (if not more) and compensate by using more wine or chicken broth to keep the sauce at the right consistency. I used fresh rosemary from my garden, but I think dried rosemary (from a jar) would be just fine. All in all, a very yummy dish.
- 4 tablespoons olive oil, divided
- 1 garlic clove, chopped
- 3⁄4 cup minced red onion, divided
- 1⁄4 cup chopped prosciutto or 1⁄4 cup lean smoked ham
- 1 tablespoon parmesan cheese
- 1 tablespoon breadcrumbs
- 1 1⁄2 teaspoons rosemary, divided
- 4 boneless skinless chicken breasts
- 2 -4 tablespoons balsamic vinegar
- 1 cup chicken broth
- 1⁄4 cup dry white wine
Directions See How It's Made
- Sauté 1/2 cup onion in 2 tablespoons of olive oil for 4 minutes.
- Add chopped ham, parmesan, breadcrumbs and 1 tsp rosemary. Mix well and set aside.
- Split chicken breasts at their thickest part, creating a pocket but not cutting all the way through.
- Stuff chicken breasts with ham and breadcrumb mixture.
- Sauté chicken breasts in 2 tablespoons olive oil and balsamic vinegar and cook through.
- Remove chicken from skillet and keep warm in oven.
- Sauté 1/4 cup of remaining onion, add 1/2 teaspoons rosemary, the chicken broth, wine and garlic.
- Bring to a boil and reduce to 3/4 cup.
- Return chicken to skillet, cover and simmer 2 minutes until heated.
- Ladle a bit of the sauce over the chicken when you serve it up.
- A light pasta to absorb some of the sauce and salad makes this meal complete.