Ingredients
1 boned and cleaned chicken breast
1 clove garlic, minced
4 thin slices of prosciutto
4 oz grated or finely chopped mozzarella
4 oz chopped sharp provolone
3 oz parmesan cheese
3 oz cleaned spinach
White cooking wine
2 tbsp unsalted butter
5 oz heavy cream
5 oz chicken stock
Salt & pepper to taste
1 oz parsley
Method of Preparation
- In a large bowl, mix together the mozzarella, provolone, minced garlic, chopped spinach, salt, pepper
- Cut an inch wide incision at the top of the chicken breast and carefully expand the cavity inside, being careful not to tear a hole in the outside wall of the chicken breast.
- Stuff the chicken with the mixture in the bowl.
- Wrap the slices of prosciutto around the chicken, overlapping slightly.
- In a large sauté pan, mix the wine, cream, stock, parmesan cheese, salt, and pepper. Heat to a simmer.
- Once the sauce is heated to just below a boil, insert the stuffed chicken breast and cover.
- Cook for 10 minutes, keeping the sauce just below a boil.
- Serve garnished with parsley
I tried the chicken de campi. I think it would be a good idea to flatten the breasts before stuffing. I will slightly saute the garlic in butter before adding to the stuffing mix. The raw chopped garlic was too over powering. I would also add a little bread stuffing to the mix. I will eliminate the wine, I had added a splash of it, since the recipe didn’t say how much to add. I will also thicken the sauce with corn starch or flour. The chicken was cooked to perfection but I had to leave it in the pan for 15 minutes, not 10, before the pink was gone. If the breasts were flattened maybe it would take 10 minutes. I will make it again but with these changes.