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Prosciutto & Pesto Stuffed Chicken
Cummulative Rating
Servings
Serves 8
Difficulty
Easy |
Ingredients
For pesto:
1/3 cup parmesan cheese, grated
1/3 cup fresh rosemary leaves
1 Tablespoon lemon juice
1/2 cup pine nuts, toasted
4 garlic cloves, crushed
2 Tablespoons olive oil
1/4 cup unsalted butter
1 teaspoon balsamic vinegar
8 chicken breasts, skinless & boneless, pounded until thin and even in thickness
6 ounces mozzarella cheese, thinly sliced, into 2" strips, 1/8" thick
Salt and pepper
3 ounces prosciutto, sliced
1/2 cup dry vermouth
1/4 cup chicken broth
1/3 cup parsley, chopped
Rosemary sprigs for garnish |
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Directions
Using a food processor, add parmesan cheese and rosemary; process until pureed. Add lemon juice, pine nuts, garlic and olive oil; process again until pureed.
Preheat oven to 350 degrees F.
In a small bowl, place butter and balsamic vinegar in a micro-wave. Microwave on high for 45 seconds; set aside.
On a work surface lay out pounded, flattened chicken breasts; season with salt and pepper. Cover surface of chicken breast with a slice of prosciutto and 2 teaspoons pesto. Place a strip of mozzarella crosswise across center, lengthwise of breast. Roll up tightly, tucking sides in as you go, sealing in filling. Using kitchen string, tie once around center and once around length to create a package.
Place rolls, seam-side down in a shallow baking pan. Brush tops with butter and balsamic vinegar mixture, and sprinkle with pepper. Pour vermouth and chicken broth around rolls and bake for 30 minutes until firm and golden, basting frequently.
Remove from oven and transfer rolls to a cutting board and tent with foil to keep warm.
Remove any melted cheese from pan and pour juices into a small saucepan. Bring to a boil and reduce slightly. Add parsley and remove from heat.
To serve, remove kitchen string and cut rolls into slices. Drizzle sauce on top and garnish with rosemary sprigs. |
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