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Stuffed Chicken Breasts


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  • 6 boneless, skinless chicken breasts, slightly flattened
  • 6 slices of prosciutto (1/4 lb)
  • 6 slices fontina or parmesan cheese
  • 3 fresh sage leaves
  • 1 cup flour
  • 1 cup milk
  • 3 tables. butter
  • 1 table olive oil
  • 1 chicken bouillon cube, crushed
  • 1 cup dry white wine
  • 1/3 cup whipping cream



Step 1

Put 1 slice of prosciutto, 1 slice of fontina and 1/2 sage leave on each breast. Roll up chicken breast and secure with toothpicks if needed. Dip chicken breasts in milk, then roll in flour to coat. Melt butter with oil in skillet. When butter foams, add chicken breasts, cook over medium heat until golden on all sides. Add bouillon cube and 1/2 cup wine to chicken. Season with salt and pepper, when wine is reduced by half, add remaining wine. Cover skillet and reduce heat, simmer 15-20 minutes or until chicken is tender. Turn chicken several times during cooking, add a little more wine if sauce looks too dry. Please chicken on a warm platter, increase heat and add cream. Deglaze skillet by stirring to dissolve meat juices attached to skillet bottom. Taste and adjust seasonings. Spoon over chicken and serve.

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