Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts

4.6
(115)

This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.

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Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hrs 5 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 tablespoon vegetable oil

  • cup dried cherries, chopped

  • ¼ cup plain bread crumbs

  • 1 egg yolk

  • 1 ½ tablespoons finely grated Parmigiano-Reggiano cheese

  • 2 teaspoons olive oil

  • 1 teaspoon fresh thyme

  • 1 teaspoon fresh oregano, minced

  • 2 cloves garlic, minced

  • salt and pepper to taste

  • 1 pinch cayenne pepper

  • 2 (6 ounce) skinless, boneless chicken breast halves

  • 4 thin slices prosciutto

  • ¾ cup chicken broth

  • 1 ½ tablespoons balsamic vinegar

  • 1 tablespoon butter

  • salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Brush the inside of an oven-proof skillet with vegetable oil. Set aside.

  3. Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.

  4. Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.

  5. Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.

  6. Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.

  7. On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.

  8. Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.

  9. Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.

  10. Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.

  11. Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

Nutrition Facts (per serving)

583 Calories
30g Fat
31g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 583
% Daily Value *
Total Fat 30g 38%
Saturated Fat 10g 50%
Cholesterol 230mg 77%
Sodium 567mg 25%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 14g
Protein 44g
Vitamin C 2mg 11%
Calcium 123mg 9%
Iron 3mg 15%
Potassium 363mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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