February 21, 2011

Stuffed Chicken Breasts

This recipe has been one of my favorites for about the past 20 years. I found it in a little cookbook I had purchased back in 1990 titled Wine in Everyday Cooking "Cooking for Family and Friends" by Patricia Ballard.

 "The taste of  chicken breast stuffed with the prosciutto served in a white wine mushroom sauce is extremely delightful." according to the president and wine master of the Bargetto Winery in Soquel California, author of a letter written to Patricia back in 1981. And he's is right, not to mention the fact that its presentation is very elegant. I just want to warn you that the chicken does plump up with cooking so I added extra cooking time in the oven to make sure the chicken is cooked completely through!


8 boneless and skinless chicken breast halves
8 thin slices of prosciutto
8 thin slices of mozzarella cheese
2 eggs well beaten
1-2 c. seasoned bread crumbs
3 T olive oil
2 T butter
3/4 c. Chardonnay
1/2 lb mushrooms, cleaned and thickly sliced


Place chicken breast between waxed paper and pound until they are 1/2 inch in thickness
Place one slice of prosciutto and mozzarella on each chicken breast and roll them up securing them 3 or 4 toothpicks. Dip chicken rolls into the egg and then coat with the bread crumbs until well coated. Heat oil and butter in large skillet over low heat.

Add chicken but be careful not to crowd and brown about one minute on each side. Transfer to oven proof baking pan and cook breast at 350 degrees for 30-35 minutes. This may sound like a long time to cook the breast but it takes a little longer because of the fact they are bundled with the meat and cheese.

Meanwhile, add the chardonnay to the pan juices and simmer 2-3 minutes until the alcohol is burned off, Add the mushrooms and continue to simmer until the mushrooms are tender about 5 minutes.

Remove the chicken from the oven and pour the wine sauce, garnish with a few fresh sprigs of parsley and serve.

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