Shelly's Recipe

BRIE, PROSCIUTTO & SAGE-STUFFED CHICKEN BREASTS

Category: Chicken

2 large boneless, skinless chicken breasts
4-6 oz triple-creme brie, very cold and sliced into 4 thin slices
8 thin slices prosciutto (roughly the size of a small piece of bacon)
8 leaves fresh sage
4 tbsp flour
Salt and pepper
Olive oil
1/3 cup dry white wine

Cut breasts into 4 similar pieces, cut a pocket into chicken, being careful not to slice through.

Stuff with prosciutto, cheese and sage leaves. Salt and pepper liberally, dust with flour and then brown on all sides in a hot saute pan with olive oil. While sauteing, heat oven to 350. Once seared on all sides, deglaze pan with wine, then place entire pan in oven to finish (10-15 minutes, test for doneness, careful not to overcook as it will dry out chicken). Serve right away - I served with sauteed zucchini and yellow squash. Serves 4