Chicken Breasts Rolled with Prosciutto, Gouda and Sage

Chicken Breasts Rolled with Prosciutto, Gouda and Sage

Published on November 9, 2013 | In English, Italian | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

Seems my chicken breasts rolled with prosciutto, gouda and sage has been the most popular of my chicken dishes. A dish that looks sophisticated but is very simple to make. You can change to cheese inside to fit your palate and if prosciutto is not your favorite, bacon, spinach or anything else your heart desires can be rolled into the breasts. If you prefer a more crunchy texture, try using Panko but make sure to first dip in flour then an egg bath and finally into the Panko before hitting the hot pan. My #1 rule for the kitchen…there are no rules…so break them all and be creative. You can also cut into 1-inch rounds, which makes a nicer presentation and can serve possibly 1-2 more if you have an added side dish or vegetable.

Recipe Rating

(2 Rating)

Ingredients

4 chicken breasts gently pounded thin
4 slices prosciutto
8oz gouda
12 sage leaves 6 chopped 6 left whole
1/2 cup Sauvignon Blanc
2 tablespoons unsalted butter
4 tablespoons olive oil
1/2 cup flour
1 package baby spinach
4 cloves (2 minced garlic 2 quartered)
1 lemon cut into 1/4 inch slices
1/3 cup chicken broth
Salt and pepper

Instructions

1. Preheat oven to 425 placing rack about 6-8 inches from top
2. Meanwhile place a cast iron skillet over medium high heat for 10-minutes
3. Season both sides of breasts with salt and pepper
4. Place one slice of prosciutto on top of each breast then adding cheese to cover prosciutto
5. Divide chopped sage into four and spread over cheese on each breast
6. Roll each breast placing two toothpicks so they do not unravel
7. Place flour in a bowl and gently roll each breast to lightly coat
8. Add butter, 2 tablespoons olive oil
9. Add 2 garlic cloves that were quartered and sauté for 2-minutes or until just brown but not burned and discard
10. Add sliced lemons, sage leaves then placing each breast in pan turning to brown each piece evenly (about 90 seconds before turning
11. Once chicken is golden brown place in oven for about 10-minutes turning each piece only once after 5-minutes
12. Meanwhile using a saucepan over medium high heat add remaining olive oil and minced garlic sautéing for 90-seconds
13. Add spinach and sauté gently turning until wilted, about 3-4 minutes. Remove from burner placing a lit to keep warm
14. Remove pan from oven transferring chicken to a platter and cover with foil to keep warm
15. Place cast iron skillet over high heat adding wine to deglaze the pan. After 1-minute add chicken broth allowing to reduce by 1/2
16. Separate spinach into 4 equal parts placing them on plates
17. Add one breast to each plate and drizzle wine sauce over each breast and serve

Servings : 4-6
Ready in : 25
Course : Entrée
Recipe Type : Chicken

Instructions

1. Preheat oven to 425 placing rack about 6-8 inches from top
2. Meanwhile place a cast iron skillet over medium high heat for 10-minutes
3. Season both sides of breasts with salt and pepper
4. Place one slice of prosciutto on top of each breast then adding cheese to cover prosciutto
5. Divide chopped sage into four and spread over cheese on each breast
6. Roll each breast placing two toothpicks so they do not unravel
7. Place flour in a bowl and gently roll each breast to lightly coat
8. Add butter, 2 tablespoons olive oil
9. Add 2 garlic cloves that were quartered and sauté for 2-minutes or until just brown but not burned and discard
10. Add sliced lemons, sage leaves then placing each breast in pan turning to brown each piece evenly (about 90 seconds before turning
11. Once chicken is golden brown place in oven for about 10-minutes turning each piece only once after 5-minutes
12. Meanwhile using a saucepan over medium high heat add remaining olive oil and minced garlic sautéing for 90-seconds
13. Add spinach and sauté gently turning until wilted, about 3-4 minutes. Remove from burner placing a lit to keep warm
14. Remove pan from oven transferring chicken to a platter and cover with foil to keep warm
15. Place cast iron skillet over high heat adding wine to deglaze the pan. After 1-minute add chicken broth allowing to reduce by 1/2
16. Separate spinach into 4 equal parts placing them on plates
17. Add one breast to each plate and drizzle wine sauce over each breast and serve

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Average Rating

(4.5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...