Stuffed Chicken Breast
Ready In: 45 mins
Serves: 4
Ingredients
- 4 boneless chicken breasts
- 1⁄2-1 teaspoon seasoning salt
- 4 -6 roasted garlic cloves, mashed
- 2 tablespoons minced fresh herbs (parsley, basil, and oregano)
- 2 tablespoons minced sun-dried tomatoes
- 1 cup shredded gruyere
- 2 tablespoons pine nuts, lightly toasted
- 4 slices prosciutto
- 1⁄4 cup flour, divided in 1/2
- olive oil
- 2 cups minced vidalia onions
- 3⁄4 cup sweet vermouth (or dry)
- 1 cup chicken broth
- 1⁄2 lb farfalle pasta, cooked according to package
- 2 cups fresh baby spinach leaves, washed and dried
Directions
- In a large ziplock bag place one breast at a time; and close bag leaving 2 inches open; pound with a mallet till 3/4 inches thick.
- Season each with seasoned salt and distribute the garlic on each; following with herbs, tomatoes, cheese, pine nuts, then lay a slice of prosciutto on each.
- Roll each breast up and tie securing with cotton string to secure filling both lengthwise and crosswise.
- Dust each roll with 1/8 cup of flour. Shake off excess.
- Heat a large frying pan add olive oil to coat bottom of pan.
- Saute onions for 3 minutes stirring.
- Push onions aside add oil if needed and brown chicken turning on each side after a minute per side, 4 minutes in all.
- Add sweet vermouth to deglaze simmer while mixing 1/8 cup of the remaining flour with water to make a slurry.
- Remove only the chicken and place under foil to keep warm.
- Add slurry to pan with broth simmering and stirring till thicken about 5 minutes when no flour taste remains. Place chicken in the sauce just to coat then remove.
- Toss cooked pasta into the sauce.
- Plate pasta on optional fresh spinach then place sliced chicken on pasta.
- Or chop spinach and toss into hot pasta just before serving just to wilt then top with sliced chicken.
- Garnish with basil.
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