Chicken Prosciutto with Balsamella Sauce

By Tom421

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Ingredients

• 6 skinless boneless chicken breast halves (6 ounces each, pounded to uniform thickness)
• 6 ounces (1 1/4 cups) smoked Gouda cheese, shredded
• 6 ounces prosciutto, cut into 1-ounce slices
• 1 1/3 cups heavy whipping cream
• 1/3 cup freshly shredded Parmesan cheese
• 2 teaspoons chicken base
• 2 teaspoons butter
• 2 teaspoons flour

Details

Servings 6
Adapted from jsonline.com

Preparation

Step 1

Makes 6 servings.

Set pounded chicken breasts on a flat surface. Put a portion of the shredded Gouda cheese in the center of each breast. Fold chicken breast over and wrap a slice of prosciutto around it.

Preheat oven to 325 degrees. Coat a 13-by-9-inch baking pan with vegetable oil spray.

Set chicken breasts on the sheet with the ends of the prosciutto facing down. Bake uncovered in preheated oven 20 minutes. Turn pan in oven and bake another 15 to 20 minutes or until done.

While chicken bakes, make balsamella sauce:

In a medium saucepan, bring cream to a boil. Reduce heat to low and stir in Parmesan cheese and base. In a small bowl, melt butter, then mix in flour and whisk until smooth to make a roux. Add roux to mixture and stir until smooth and the mixture has a nutty flavor. Simmer 3 to 5 minutes, stirring constantly, or until mixture thickens slightly.

To serve: Set one chicken breast on each serving platter and top with some of the sauce. Serve with glazed green beans in cashew sauce.