Tuesday, May 30, 2006

Prosciutto, Garlic, and Herb Cheese Stuffed Chicken

with Tarragon Pan Sauce

From Rachael Ray: 365 No Repeats

4 6oz boneless, skinless chicken breast halves
large plastic food storage bags or wax paper
4 slices prosciutto di Parma
4oz (1/2 C) garlic and herb cheese, such as Boursin
3 Tbsp extra-virgin olive oil (EVOO)
salt and freshly ground black pepper
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/2 C white wine
1 C chicken stock or broth
2 Tbsp fresh tarragon leaves (3 stems, stripped and chopped)

Place a chicken breast in the center of a plastic storage bag or 2 large sheets of wax paper. Pound the chicken from the center of the back outward with a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Repeat with remaining chicken breasts.

Place one slice of prosciutto on top of each chicken breast. Place a quarter of the garlic and herb cheese on top of each prosciutto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a nonstick skillet over medium-high heat with the EVOO. Season the stuffed and rolled chicken breasts with salt and pepper. Add the breasts to the pan and brown on all sides, cooking for 10-12 minutes. Remove the breasts; add the butter to the pan, then the flour. Cook for a minute, whisk in the wine, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken breasts whole or sliced.

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