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Stuffed Chicken Breasts

Italian.Chef's picture
Stuffed Chicken Breasts has a majestic taste. Stuffed Chicken Breasts gets its taste from chicken mixed with cheese and cream. Stuffed Chicken Breasts is loved by non vegetarian food lovers.
Ingredients
  Chicken breasts 3
  Prosciutto slice 6 (About 1/4 Inch Thick)
  Fontina cheese slice 2 Ounce (6 Slices)
  Sage leaves 3
  All purpose flour 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Olive oil 1 Tablespoon
  Chicken bouillon cube 1 , crushed
  Dry white wine 1 Cup (16 tbs)
  Ground pepper To Taste
  Salt To Taste
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Ground black pepper To Taste
Directions

Skin, bone and split chicken breasts.
Put 1 slice prosciutto, 1 slice fontina cheese or 1 tablespoon Parmesan cheese, and half a sage leaf on each breast.
Roll up chicken breasts and secure with wooden picks.
Spread flour on aluminum foil.
Dip chicken breasts in milk, then roll in flour to coat.
Melt butter with oil in a large skillet.
When butter foams, add chicken breasts.
Cook over medium heat until golden on all sides.
Add bouillon cube and 1/2 cup wine to chicken.
Season with salt and pepper.
When wine is reduced by half, add remaining wine.
Cover skillet and reduce heat.
Simmer 15 to 20 minutes or until chicken is tender.
Turn chicken several times during cooking.
Add a little more wine if sauce looks too dry.
Place chicken on a warm platter.
Increase heat and add cream.
Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.
Taste and adjust sauce for seasoning, then spoon over chicken.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Chicken

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