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Prosciutto, Provolone and Sage stuffed chicken breasts

Prep Time: 30 minutes || Cook Time: 20 minutes || Total: 50 Minutes
Servings: 4 || Yields:
Delicious stuffed chicken breasts, a family favorite!

Ingredients

  • 4 boneless, skinless chicken breats (6-7oz each)
  • 4 slices of provolone
  • 8 thin slices of prosciutto
  • 8 fresh sage leaves (dried sage works also)
  • 4 strips of roasted red pepper. Each about 2 1/2 inches long and 1/2 inch wide
  • 2 teaspoons of extra-virgin olive oil
  • Salt and pepper
  • 1/4 cup dry Marsala wine
  • 1/2 cup reduced-sodium chicken broth
  • Hungarian sweet paprika

Directions

  1. Preheat oven to 400 degrees. Oil a roasting pan just large enough to hold the chicken breasts in a single layer.
  2. Rinse the chicken breasts and pat dry with paper towels. Using a sharp knife, and starting that the thickest side of the breast, make a horizontal incision about 1 inch long. Cut down the middle of the breast toward the opposite end, turning the knife to enlarge the pocket without cutting through the opposite side. The interior pocked should be about 1 1/2'' wide and 3'' long. Repeat with remaining breasts.
  3. Fold each prosciutto slice in half. Cut 4 of the cheese slices into strips about 1'' wide by 2 1/2'' long. Reserve the remaining 4 cheese slices. Place 2 sage leaves on top of each folded prosciutto slice and top with 1 red pepper strip and the strips from 1 cheese slice. Fold the prosciutto around the cheese, forming a compact log, and push it into the pocket of a chicken breast. You can use toothpicks or butchers twine to hold pocket closed. Stuff the remaining breasts the same way. Lightly brush or rub the chicken breasts on each side with olive oil and season with salt and pepper. Arrange the breasts in the prepared pan and pour in the marsala and broth.
  4. Roast chicken breasts for 12-15 minutes, then place the reserved cheese slices on top of each breast and sprinkle with paprika. Continue to roast until the cheese melts and juices run clear when breast is pierced with a knife, about 5 minutes longer. Make sure breast reaches safe eating temperature (165 degrees).
  5. Remove pan from oven and transfer the chicken to warmed platter or warmed individual plates. Spoon the pan juices over chicken. Serve at once.
Categories: Chicken, Family, Main Dish
Tags: Chicken, Stuffed