Thu. Aug 11th, 2022

  • 2-4 Boneless Chicken Breasts
  • 4-8 slices prosciutto
  • 1-2 cup bold red wine (if you wouldn’t drink it, don’t cook with it)
  • 1 cup mozzarella balls (the kind in water)
  • 2 Tbsp kerrygold butter
  • 2 garlic cloves
  • 1/2 cup sliced red onion
  • 1 teaspoon dried rosemary
  • 2 garlic cloves
  • 4 Tbsp sun-dried tomato (1Tbsp each breast)
  • 1 cup chicken broth

Add onion, garlic and butter to pan and heat until translucent. While onion mix is cooking, cut small slit (pocket) into chicken breast and stuff with mix of sun-dried tomato and mozzarella. Next lay out slices of prosciutto, place chicken on top then wrap and tie with butcher string. Once onion mix is ready remove to small bowl. Place chicken in same pan fry and flip until golden brown on each side, pan will become smoky and dry, add wine to deglaze pan. Flip chicken once more, reintroduce onions, add rosemary then chicken broth. Reduce liquids by 1/2 to 2/3’s and serve with spoonful of remaining sauce over each breast.

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