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Total Time
40mins
Prep 10 mins
Cook 30 mins

Adapted from Barnes and Noble Pasta and Italian cookbook.

Ingredients Nutrition

Directions

  1. Make a horizontal slit along the length of each chicken breast to form a pocket.
  2. Beat the cream cheese with a wooden spoon to soften it. Stir in chopped sun-dried tomatoes, if using.
  3. Spoon cream cheese mixture into the pocket of the chicken breasts.
  4. Wrap 2 slices of prosciutto around each chicken breast and secure with a string.
  5. Pour the wine and chicken broth into a large skillet and bring to a boil over medium heat. When the mixture is just starting to boil, add the sugar and stir to dissolve.
  6. Add the chicken to the skillet. Lower the heat and simmer for about 15-20 minutes, or until the chicken is tender and juices run clear.
  7. Remove the chicken from the skillet, set aside and keep warm.
  8. Reheat the sauce and boil until reduced and thickened. Remove the string and cut the chicken into slices. Pour the sauce over the chicken to serve.