Prosciutto and Provolone Stuffed Chicken with Lemon Wine Sauce
Prosciutto and Provolone Stuffed Chicken with Lemon Wine Sauce is fancy enough to serve to company but, easy enough to make on a weeknight. A delicious pan sauce of wine, lemon and capers makes the dish extra special.
Servings: 4
Calories: 510kcal
Ingredients
- 4 boneless and skinless chicken breasts 6 ounces each
- 4 thin slices prosciutto
- 4 slices provolone cheese
- 2 scallions thinly sliced, plus more for garnish
- kosher salt
- pepper
- ¼ cup plus 2 tablespoons all purpose flour
- 3 tablespoons salted butter divided
- 1 tablespoon olive oil
- ¼ cup white wine Chardonnay, Sauvignon Blanc, or Pinot Grigio
- 1 ½ cups reduced sodium chicken stock
- 1 teaspoon Dijon mustard
- ½ the juice of a lemon
- 1 tablespoon capers
Instructions
- Preheat oven to 350 degrees.
- Place chicken breasts on a work surface and slice horizontally making sure not to cut all the way through. Open each chicken breast like a book.
- Top each chicken breast with 1 slice each of prosciutto and provolone cheese.
- Sprinkle with some of the scallions
- Fold each chicken breast in half.
- Sprinkle with kosher salt and pepper
- Place about ¼ cup of flour in a shallow dish. Dredge each stuffed chicken breast in the flour.
- Heat a large sauté pan over medium high heat. Add 1 tablespoon each of butter and olive oil. Add the stuffed chicken to the pan.
- Sauté the chicken for about 3 to 4 minutes per side or until golden brown. Remove chicken from pan and place in a baking dish.
- Bake in oven for about 10 to 12 minutes or until the chicken is cooked through.
- While the chicken baked, make the sauce. In the same sauté pan over medium high heat, add the remaining butter. When it has melted and begins to sizzle, add the flour and whisk to combine.
- Add in the wine and cook for about 1 minute. Whisk in the stock, mustard, and lemon juice. Continue whisking until the sauce slightly thickens.
- Stir in the capers.
- Remove chicken from oven and place on a serving platter. Drizzle with the sauce and sprinkle with the sliced scallions.
Video
Notes
- To easily stuff the chicken breasts, slice them horizontally and open them each like a book. No pounding for this stuffed chicken recipe.
- Just layer provolone cheese, prosciutto and a few sprinkles of thinly sliced scallions on the chicken. Fold over the chicken and it's on to the next step.
- Make sure to season the chicken and dredge the stuffed chicken breasts in a little flour. This helps the chicken achieve a beautiful golden brown when it gets a quick sauté in a saucepan.
- Finish baking the chicken for about 10 minutes in the oven.
- A quick pan sauce of chicken stock, wine, Dijon mustard, and lemon juice keep the chicken nice and juicy.
Nutrition
Serving: 1/4 of recipe | Calories: 510kcal | Carbohydrates: 5.1g | Protein: 61.2g | Fat: 26.1g | Saturated Fat: 12.1g | Cholesterol: 181mg | Sodium: 1370mg | Fiber: 0.4g | Sugar: 0.9g
