Italian Ham-And-Cheese Stuffed Chicken Breasts

photo by CoCaShe



- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 2 tablespoons minced fresh Italian parsley
- 1 teaspoon Dijon mustard
- 2 slices muenster cheese, halved
- 2 slices prosciutto or 2 slices deli ham, halved
- 1⁄2 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1⁄4 cup dry white wine
directions
- 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.
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Reviews
-
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)