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Stuffed Chicken Breast
  1. Butterfly the chicken breast without separating the 2 halves so that it looks like an open book. ( If you do separate the 2 halves accidentally, or if you find it easier to work with two pieces, just place them on the work surface so that they overlap slightly.
  2. Season lightly with salt and arrange the prosciutto cotto in a single layer on top.
  3. Arrange the cheeses slices on top of the prosciutto, overlapping slightly if necessary to make them fit.
  4. Roll up the chicken breast tightly, truss with chicken twine, and tuck fresh rosemary sprigs between the twine and the meat.
  5. Dredge the rolled chicken in flour, salt the outside, and heat a small amount of oil over high heat in a pot large enough to hold the chicken.
  6. Brown all sides, then add some white wine and allow most of it to evaporate.
  7. Lower the heat to medium and cook, covered, until the chicken is cooked though. 20 to 30 minutes.
  8. Remove from the heat and allow to let set until cooled slightly, about 20 minutes then slice and serve