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Stuffed Chicken Breast
Perfect for Mother's Day! Tuscany all over again… every bite of this chicken transports me back there on a mid-summer day with a fresh loaf of bread and a fabulous selection of wine. The crispiness of the prosciutto carries over into the Ontario Greenhouse peppers and melted fontina cheese. Every bite is a new sensation. This dish is easily accompanied by a multitude of wines and vegetables
Loading ...April 8th, 2012
Recipe from The Ontario Greenhouse Gourmet, courtesy of newscanada.com.
Servings
6Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
Preheat oven to 350°F (180°C).
Butterfly the chicken breasts and set aside.
Julienne the Ontario Greenhouse peppers and green pepper. Place in the middle of the chicken breasts along with fontina cheese. Securely close chicken breast with string and wrap with prosciutto.
Heat olive oil in a frying pan. Once hot, place chicken breasts and sear on all sides. Place seared chicken breasts in a pan and bake for 18 minutes.
In the same frying pan used to sear the chicken, place cream, butter, sage and Thai chilis and reduce until thick.
Remove chicken from oven and let stand for 5 minutes. Slice and serve over reduced chili cream.
Nutrients Per Serving
429 calories, 31 g fat, 32 g protein, 36 g carbohydrates, 1 g fibre. Excellent source of vitamin C and B6. Good source of vitamin A, E, B12 and magnesium.
Copyright © 2012 St. Joseph Media. All Rights Reserved.