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Chicken Stuffed with Mozzarella & Prosciutto
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Servings:
6
Author:
20
20
Course:
Main Course
Cuisine:
Italian
Keywords:
Sage
Prosciutto
mozzarella
Chicken cutlet
🧂 Ingredients
3
chicken breasts or 6 thin chicken cutlets
1 tsp
sea salt
1 tsp
black pepper
2 tsp
oregano
1 tbsp
garlic powder
6-12 slices
thin prosciutto
12 ½
” by 2” long cubes of mozzarella
5-6
garlic cloves
thinly sliced
1-2 tbsp
olive oil
2 tbsp
whipped butter
8
fresh sage leaves
½ cup
white wine
½ cup
unsalted chicken broth
½ tbsp
cornstarch
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Instructions
1
First, if you have any chicken breasts instead of chicken cutlets, prep them by
butterflying into chicken cutlets. You can do this by taking a sharp knife and
cutting horizontally into the chicken, starting with the thickest part of the
breast.
2
Make a spice blend with the salt, black pepper, oregano, and garlic powder in a
small bowl. Season both sides of your chicken breast with the spice blend.
3
To roll the chicken cutlets: Use a cutting board as a workspace. Lay 1-2 slices
of the prosciutto over top of the chicken cutlet, depending on the size of the
chicken. In the middle of the chicken breast, lay about 2 mozzarella slices or
cubes, and 2 slices of garlic.
4
Roll up the chicken cutlet, starting with the side closest to you. To secure
them closed, use a toothpick to thread through one end of the cutlet and into
the opposite side. You may need a couple toothpicks to create an x across each
other so that its really secure.
5
Doing this the first time is tricky, but eventually, you’ll get the hang of it.
Leave your rolled up chicken cutlet to the side and repeat with the rest of the
chicken breasts.
6
Once all your chicken cutlets are rolled up, heat a large nonstick skillet on
medium heat and add a little oil, about 2 tbsp. Once it’s hot, add all of your
rolled up chicken cutlets to the pan. You’ll sear for a total of 9-13 minutes
cooking time, flipping every 3 minutes to a different side (there will be about
3 sides created). The chicken will start to turn golden brown. Lower the heat if
it’s browning too quickly.
7
When the chicken is finished, leave to rest in a warm place, like on a plate
under some foil.
8
Turn the heat off to cool the pan down and add the butter. Once the pan has
cooled a bit, turn it back on to medium heat and add the garlic cloves and sage
leaves, tearing half of them, and leaving the other half of them whole. Toss
into the butter.
9
Once the sage leaves start to crisp a bit, deglaze the pan with the white wine
and let simmer for a couple of minutes.
10
Measure out your chicken broth in a measuring cup and add the cornstarch right
to it. Whisk the chicken broth and cornstarch together by rubbing the whisk
between your palms quickly. Pour the mixture into the sauce and stir together
well.
11
The sauce should come to a low boil. Give it a taste and add a pinch of salt and
black pepper if necessary. Place the rolled-up chicken breasts back into the pan
and spoon the sauce all over.
12
Once the sauce has thickened, turn the heat off, plate your chicken and top with
a spoonful of sauce and sage leaves!
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