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Chicken breasts stuffed with bread crumbs and prosciutto Ingredients:
1 teaspoon olive oil - divided
3/4 cup minced onion - divided
1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoons minced fresh rosemary - divided
4(4-ounce) skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine
1 garlic clove - minced
Rosemary sprigs (optional)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium heat. Add 1/2 cup of the onion and sauté 4 minutes. Combine the sauteed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.
Cut a horizontal slit through thickest portion of each chicken breast half to make the pocket. Stuff about 3 tablespoons of the breadcrumb mixturex into each pocket.
Heat the remaining 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; brown 6 minutes on each side or until chicken is done. Remove the chicken from skillet, set aside and keep warm. Add the remaining onion to the skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.
Prep time: 45 minutes Serves 4, Serving Size: 1 chicken breast half and 3 tablespoons sauce Recipe submitted by: traci g
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