Stuffed Chicken Breast

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 1/2-1 teaspoon seasoning salt
• 4 -6 roasted garlic cloves, mashed
• 2 tablespoons minced fresh herbs (parsley, basil, and oregano)
• 2 tablespoons minced sun-dried tomatoes
• 1 cup shredded gruyere
• 2 tablespoons pine nuts, lightly toasted
• 4 slices prosciutto
• 1/4 cup flour, divided in 1/2
• olive oil
• 2 cups minced vidalia onions
• 3/4 cup sweet vermouth (or dry)
• 1 cup chicken broth
• 1/2 lb farfalle pasta, cooked according to package
• 2 cups fresh baby spinach leaves, washed and dried

Recipe

• 1 in a large ziplock bag place one breast at a time; and close bag leaving 2 inches open; pound with a mallet till 3/4 inches thick.
• 2 season each with seasoned salt and distribute the garlic on each; following with herbs, tomatoes, cheese, pine nuts, then lay a slice of prosciutto on each.
• 3 roll each breast up and tie securing with cotton string to secure filling both lengthwise and crosswise.
• 4 dust each roll with 1/8 cup of flour. shake off excess.
• 5 heat a large frying pan add olive oil to coat bottom of pan.
• 6 saute onions for 3 minutes stirring.
• 7 push onions aside add oil if needed and brown chicken turning on each side after a minute per side, 4 minutes in all.
• 8 add sweet vermouth to deglaze simmer while mixing 1/8 cup of the remaining flour with water to make a slurry.
• 9 remove only the chicken and place under foil to keep warm.
• 10 add slurry to pan with broth simmering and stirring till thicken about 5 minutes when no flour taste remains. place chicken in the sauce just to coat then remove.
• 11 toss cooked pasta into the sauce.
• 12 plate pasta on optional fresh spinach then place sliced chicken on pasta.
• 13 or chop spinach and toss into hot pasta just before serving just to wilt then top with sliced chicken.
• 14 garnish with basil.