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Prosciutto and Asiago Stuffed Chicken Marsala

Posted Dec 20 2009 6:59pm

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Prosciutto and Asiago Stuffed Chicken Marsala

4 chicken breasts, pounded thin
4 slices of prosciutto
4 slices of asiago cheese
salt and pepper
1/2 cup chicken stock

Marsala Sauce:
1/4 lb. pancetta, diced
1 tbsp. butter
1 lb. button mushrooms, sliced
3 garlic cloves, minced
2 shallots minced
salt and pepper
1 cup amber marsala wine
1 cup chicken stock
1 tsp. cornstarch
splash of heavy cream

Preheat oven to 300 degrees.
Place prosciutto and asiago in chicken breast, roll up and place seam side down in a baking dish, season with salt and pepper.
Add 1/2 cup chicken stock, cover and bake for an hour.
While chicken cooks, prepare sauce.
Heat a large skillet over medium heat, add pancetta.
Cook until crisp, drain and place on a paper towl lined plate.
Discar excess fat, place pan back on burner.
Add butter, mushrooms, garlic and shallots.
Sautee for 10 minutes, or until mushrooms give off most of their liquid.
Season with salt and pepper, turn heat to high.
Add marsala, reduce by half, turn heat to low.
Add chicken stock and cornstarch, whisk.
Bring to a simmer. Just before serving, add cream and crisped pancetta.
Plate chicken, pour sauce overtop.
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