Prosciutto-Wrapped Stuffed Chicken Breasts

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1/3 cup dried cherries, chopped
• 1/4 cup plain bread crumbs
• 1 egg yolk
• 1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
• 2 teaspoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano, minced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 pinch cayenne pepper
• 2 (6 ounce) skinless, boneless chicken breast halves
• 4 thin slices prosciutto
• 3/4 cup chicken broth
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon butter
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a skillet over medium heat. Add the garlic, thyme and oregano and cook for 1 minute until fragrant. Stir in the bread crumbs and cook 3 to 4 minutes until golden, then transfer to a bowl and let cool slightly.

2. Stir the chopped dried cherries, egg yolk, Parmigiano-Reggiano, olive oil, cayenne, and a pinch each of salt and pepper into the bread crumbs to make a moist stuffing.

3. Preheat the oven to 400°F (204°C). Pound the chicken breast halves between plastic wrap to an even 1/2-inch thickness and season both sides with salt and pepper. Spread the stuffing over each breast, roll up, and wrap each with 2 prosciutto slices. Secure with toothpicks.

4. Melt the butter in an ovenproof skillet over medium-high heat. Sear the chicken rolls seam-side down for 2 minutes, then turn and sear 1 to 2 minutes more until the prosciutto is golden.

5. Transfer the skillet to the oven and roast 15 to 20 minutes, until the thickest part of the chicken reaches 165°F (74°C) and the stuffing is hot throughout. Remove to a plate and rest 5 minutes.

6. Place the skillet over medium heat and add the chicken broth and balsamic vinegar, scraping up the browned bits. Simmer 5 minutes until slightly reduced, season with salt and pepper, and spoon over the sliced chicken after removing the toothpicks.