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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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

582.6 calories; protein 44.4g 89% DV; carbohydrates 30.5g 10% DV; fat 30g 46% DV; cholesterol 230.4mg 77% DV; sodium 566.7mg 23% DV. Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2012
Very very good. What I like most about this 'company worthy' dish is that it can be prepped entirely ahead of time cooked to order and looks fabulous. BUT it really very easy. As written this feeds more than 2 - more like 3 or 4. Enjoy this great recipe. Read More
(50)

Most helpful critical review

Rating: 1 stars
07/08/2013
the 20 minute prep time is a joke. Read More
(6)
112 Ratings
  • 5 star values: 83
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/09/2012
Very very good. What I like most about this 'company worthy' dish is that it can be prepped entirely ahead of time cooked to order and looks fabulous. BUT it really very easy. As written this feeds more than 2 - more like 3 or 4. Enjoy this great recipe. Read More
(50)
Rating: 5 stars
06/04/2012
Made this dish as per recipe. AMAZING and looks like a lot more work than it really is. Once you have mastered the technique of poudning and wrapping the chicken the possibilities are endless! SO worth the time! Read More
(35)
Rating: 5 stars
06/03/2012
This is a great recipe! I recommend this for everyone. I had to use cranberries instead of cherries and it still tasted amazing. I would recommend at least doubling the filing because mine did not seem to have enough filing for my taste. Read More
(31)
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Rating: 5 stars
06/06/2012
I stuck with the recipe but instead of proscuitto I used bacon (store didn't have proscuitto) which made tying the strings a little more difficult but it was worth it. Was delicious and very fillling. Will make again! Read More
(11)
Rating: 4 stars
05/08/2012
Wow!!! This was really tasty. Depending on your palate you can add a few more cherries. I am a parmasien cheese fan and added some to the top after cooking. You can't go wrong with adding more stuffing to this dish. Will def. cook this again. Read More
(10)
Rating: 5 stars
06/04/2012
My chicken turned out to be a little dry and needed more sauce. Probably the way I cooked it. However!!! It was so delicious especially the parts with extra sauce. I would definitely recommend this dish to people looking for a meal that looks and tastes delicious. Only recommendation is to cook extra sauce in case your chicken turns out dry. I will definitely cook this meal again! Read More
(9)
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Rating: 5 stars
07/05/2012
Top notch recipe! Watch the video for step by step instructions; it really makes everything clear! Husband thought it was a tad too salty (which I didn't even do all the salt that was suggested). Used dry herbs (gasp)! 1/4 tsp each and baked on a small jelly roll type pan. 25 minutes was perfect; the sauce was delightful. Served over rice pilaf. I will definitely make again! Read More
(9)
Rating: 3 stars
04/20/2013
I wanted to like this dish but the herbs in the stuffing distracted somewhat for me. Loved the cherries but the prosciutto was also a bit disappointing. I cannot justify keeping this recipe because it was it was little to labor intensive for such a so-so flavor. Read More
(6)
Rating: 1 stars
07/08/2013
the 20 minute prep time is a joke. Read More
(6)