Cut shallow slit into sides of chicken breasts and stuff each fillet
with 2 or 3 slices of cheese. Sprinkle with thyme, wrap with
proscuitto and secure with toothpicks.
Heat oil in large frying pan over medium heat. Add chicken fillets
and cook until tender and lightly browned, about 10 minutes on
each side. Remove chicken from pan and keep warm.
Return pan to heat. Add shallots to juices and cook, stirring until
soft. Add wine and cream and simmer until heated through and
slightly thickened, about 5 minutes.
Serve chicken drizzled with sauce.
Originally Submitted
10/6/2012
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