Prosciutto-Wrapped Chicken With Shallot Sauce

By á-46066

Ingredients

• 8 oz. goat cheese, softened
• 4 6 oz. boned and skinned chicken breasts
• Sea salt
• Freshly ground black pepper
• 1 Tbsp. fresh thyme leaves
• 20 2-by-6-inch slices prosciutto
• 2 Tbsp. olive oil
• 2 to 3 shallots, thinly sliced
• 1/2 cup each white wine, chicken broth, and reduced fat milk
• 1 Tbsp. flour

Details

Servings 8
Adapted from easthamptonstar.com

Preparation

Step 1

Preheat oven to 350.

Cut a lengthwise pocket in each breast. Stuff goat cheese evenly in pockets. Season breasts as desired with salt, pepper, and thyme. Wrap prosciutto evenly around breasts.

Bake in a lightly greased 9-by-13-inch baking dish for 15 to 25 minutes or until thermometer inserted into thickest part registers 165 degrees and juices run clear.

Cook shallots in hot oil in skillet over medium-low heat, stirring often, two to three minutes. Add wine and broth, bring to boil.

Whisk together milk and flour, then whisk into broth mixture. Return to boil, reduce heat, and simmer, stirring occasionally, about 8 to 10 minutes until sauce thickens. Spoon sauce over chicken. Sprinkle with additional pepper.