Ingredients
2 large boneless skinless chicken breasts
salt and pepper to taste
4 thin slices prosciutto
For the stuffing:
1/4 cup plain breadcrumbs
1/3 cup dried cherries, chopped
1 tsp freshly picked thyme leaves
1 tsp freshly minced oregano
2 cloves minced garlic
1 rounded tbsp finely grated Parmigiano-Reggiano cheese
2 tsp olive oil
1 egg yolk
salt and pepper to taste
pinch of cayenne
For optional pan sauce:
3/4 cup chicken broth
1-2 tbsp balsamic vinegar
1 tbsp cold butter
salt and pepper to taste
Steps
- To prepare the stuffing, in a bowl add the bread crumbs, fresh thyme, chopped up dried cherries, crushed garlic, cayenne, black pepper, salt, egg yolk, grated parmesan cheese, and a little bit of olive oil. Take a fork and give that a good mix. This stuffing isn't really and isn't really dry, it's just kinda in between. After it's all mixed together, you should be able to squeeze it together between your fingers and have it hold together. Set that aside
- Butterfly the chicken breasts before pounding them flat. Put the chicken breast between 2 sheets of plastic wrap and pound it (but not too thin). Season with salt and pepper, be careful with the salt because we're going to warp this in prosciutto wich is salty.
- Put half of the stuffing mixture on the chicken breast and pad it firmly. Use the plastic to roll that up tight and towards the end twist the plastic wrap on both sides to keep everything nice and together.
- On a piece of plastic wrap, lay down 2 pieces of prosciutto. Lay them out to the same length of the wrapped chicken. Unwarp the chicken breats and place it on one end of the prosciutto and roll this up so that the prosciutto covers the chicken entirely. You want to roll it firmly without pushing the stuffing out. Towards the end twist the plastic wrap on both sides to hold it tight.
- Lay 4 pieces of string on the cutting board, about an inch apart. Lay the stuffed chicken on top and make 4 ties. Don't make a simple tie, instead twist the string through 3-4 times and then tie to make it hold in place. Cut of the extra strings and you're ready to cook them (or you can refrigerate until ready)
- Lay the chicken breasts in a lightly oiled pan (oven proof) and out those in a pre-heated 400F oven for about 25 min (or internal temp of 155F). Remove from the oven , remove from the pan. Put them on a plate, loosely wrapped with foil to rest and prepare the sauce
- Add chicken stock and balsamic vinegar to the pan. Reduce by half on high heat, turn off the heat and stir in a piece of butter. Taste and adjust the seasoning. Set that aside
- Cut the strings and slice the chicken and serve on a warm plate, spoon over a couple spoons of the sauce and serve with rice