If you’re like me then you are probably exhausted and thankful that the holiday cooking has come to an end.
But, what are you to do in the new year?
It’s not like you can just stop cooking now that the holidays are over, and you definitely can’t jump on the fast food train because we all know where that leads don’t we?
So, to help inspire you for the new year, here’s one of my recent favorite recipes; Cream Cheese and Prosciutto Stuffed Chicken.
*One thing to note is the picture has the prosciutto wrapped around the chicken, which is an alternative method to the recipe below. Try it both ways and see which one you like best!*
You’ll need the following ingredients:
1 (8 ounce) package reduced-fat cream cheese
1/2 cup minced red onion
3 cloves garlic, minced
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
8 slices prosciutto
8 leaves fresh basil
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup white wine (optional)
2 cups chicken broth
Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside.
Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast.
Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside.
Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute.
Stir in the white wine, and cook for 1 minute.
Pour in the chicken broth, and return to a boil.
Reduce heat to medium-low; simmer for a few more minutes.
Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes.
Insert a thermometer into the center of the chicken breast, and it should read at least 165 degrees F (74 degrees C).