Italian Stuffed Chicken Breasts Recipe

Name: Italian Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts; 3 slices prosciutto, 1/8-inch thick, halved; Filling; 1/4 cup pine nuts; 1 lb spinach, trimmed; 3 shallots, minced; 1/2 cup ricotta cheese; 1/4 cup pesto sauce; 1 egg yolk; 1/8 teaspoon pepper; For basting chicken; 3 tablespoons unsalted butter, melted; 3 tablespoons lemon juice; Sauce; 3 tablespoons unsalted butter; 1/2 lb mushroom, sliced; 1 cup chicken stock; 3/4 cup white wine; 1/2 cup whipping cream; 2 tablespoons fresh basil, chopped

Servings: persons

6 boneless skinless chicken breasts
3 slices prosciutto, 1/8-inch thick, halved
Filling
1/4 cup pine nuts
1 lb spinach, trimmed
3 shallots, minced
1/2 cup ricotta cheese
1/4 cup pesto sauce
1 egg yolk
1/8 teaspoon pepper
For basting chicken
3 tablespoons unsalted butter, melted
3 tablespoons lemon juice
Sauce
3 tablespoons unsalted butter
1/2 lb mushroom, sliced
1 cup chicken stock
3/4 cup white wine
1/2 cup whipping cream
2 tablespoons fresh basil, chopped

1
Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
2
Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
3
Heat butter in skillet, saute shallots until soft.
4
Increase oven to 375 degrees.
5
Butter a shallow baking dish.
6
Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
7
Pound chicken breasts slightly.
8
Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
9
Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
10
Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
11
Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
12
Return mushrooms to sauce.
13
Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
14
Serve chicken breasts on platter. Pass sauce separately.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 3 slices prosciutto, 1/8-inch thick, halved, Filling, 1/4 cup pine nuts, and more.

Yes, Italian Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Stuffed Chicken Breasts

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