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Category: Chicken
Prep Time: Cook Time: Total Time:
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
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BRIE, PROSCIUTTO & SAGE-STUFFED CHICKEN BREASTS
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Category: Chicken
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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