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Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts
Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Prosciutto-wrapped chicken filled with herby cheese, cherries, and served with balsamic sauce.
Ingredients:
  • 1 tablespoon vegetable oil
  • 0.33333334326744 cup dried cherries, chopped
  • 0.25 cup plain bread crumbs
  • 1 egg yolk
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1.5 tablespoons finely grated Parmigiano-Reggiano cheese
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano, minced
  • salt and pepper to taste
  • 1 pinch cayenne pepper
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 4 thin slices prosciutto
  • 0.75 cup chicken broth
  • 1.5 tablespoons balsamic vinegar
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C), then brush an ovenproof skillet with vegetable oil.
  • Combine cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until well mixed for the stuffing.
  • Make a 1-inch slit in each chicken breast, slicing at an angle from the thick end towards the thinner end.
  • Place a butterflied chicken breast between two sheets of heavy plastic on a solid surface. Using a meat mallet, pound the chicken to a 1/2-inch thickness. Repeat with the second breast.
  • Lay a piece of plastic wrap for each breast, evenly distribute the stuffing on each breast, and roll tightly into a secure package by twisting the ends of the plastic wrap.
  • Lay 2 slices of prosciutto on plastic wrap, slightly overlapping them to match the width of the rolled chicken breast. Unwrap the chicken breast and position it at one end of the prosciutto. Roll the prosciutto tightly around the stuffed breast using the plastic wrap. Repeat the process with the second stuffed breast and the remaining 2 slices of prosciutto.
  • Place 4 pieces of string on a cutting board, spaced 1 inch apart. Lay a chicken roll over the strings and tie each string into a knot to secure the chicken. Repeat the process with the second stuffed breast.
  • Place the stuffed, rolled chicken breasts in the skillet and bake in the preheated oven until the prosciutto is browned and crispy and the chicken is no longer pink, about 25 minutes. Use an instant-read thermometer to ensure the center reaches at least 165 degrees F (74 degrees C). Then, transfer the chicken to a plate and cover loosely with aluminum foil.
  • Remove excess grease from the skillet to your liking, keeping the flavorful juices and browned bits. Add chicken broth and balsamic vinegar and bring to a boil. Simmer until the liquid reduces by half, about 5 to 6 minutes, scraping off the bottom bits. Take off the heat, stir in butter until melted, and season with salt and pepper.
  • After taking off the twine, cut the chicken into bite-sized pieces and then serve it by drizzling sauce on top.

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