Herb stuffed chicken with a white wine sauce
-2 boneless skinless chicken breasts, butterflied and flattened
-4 slices of prosciutto
-2 tbsp each of fresh oregano, thyme, parsley, and chives coarsely chopped
-6 slices fresh mozzarella cheese
-salt and pepper to taste
-1 FAT tbsp olive oil
For the sauce:
-2 garlic cloves, minced
-1 tbsp each of: oregano,thyme,parsley
-1.5c white wine
-1 tsp flour mixed in to 5 fl oz cream
Preheat your oven to 425 F. Once you butterfly your chicken, use a pan or a tenderizer to flatten your breasts to the same thickness. You want them decently thin so you can stuff and roll them.
Season both sides of the breasts with salt and pepper. Place your mozza and fresh herbs on your chicken breasts. Roll up nice and tight. Wrap the chicken with 2 slices of prosciutto de parma.
In a skillet over med-high heat, add your EVOO. brown chicken on ALL sides. place in the oven and cook for 17-20 minutes, or until cooked through.
Once the chicken is done cooking, remove from the oven. Place chicken on a plate. Put your pan back on the stove on medium heat. (I always use frying pans that can go in the oven.) Add your garlic cloves to the chicken drippings. Saute for a minute until the garlic is fragrant. Add in your herbs, sauté. Add your white wine, and cook until it is reduced by almost half. Slowly whisk in your cream+flour mixture. Season with salt and pepper. Serve over the chicken.