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fresh/stuffed - Chicken Breasts w/Prosciutto + Peppers

Source of Recipe

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Recipe Link: www.finestchef.com/stuffed-chicken-breast-recipe.htm

fresh/stuffed - Chicken Breasts w/Prosciutto + Peppers

4 chicken breasts
4 slices of prosciutto San Danielle
3 oz. roasted red peppers, diced
3 oz. spinach
2.5 oz. cream cheese
1 pinch chicken base
1 tablespoon diced shallots
1 tablespoon butter
salt and pepper to taste
For the sauce:
4 oz. sliced button mushrooms
2 oz. dry white wine
3 oz. cooking cream

Saute the shallots in the butter.
Add the spinach, peppers, salt and pepper to taste.
Cook for another 2-3 minutes.
Add the chicken base and the cream cheese.
Mix to combine all the ingredients.
Remove from the heat.
Divide the stuffing over the 4 prosciutto slices and
roll up.
Make large, long slits in the thickest part of the breasts
and push the stuffing inside.
Grease a heavy skillet and sear the chicken breasts on
both sides over high heat.
Place the skillet in the oven and roast until the staffed
chicken reaches 165 degrees F., internal temperature.
When ready, remove the stuffed chicken breasts from
the skillet and put in the sliced mushrooms.
Saute for 2 minutes and deglaze with the white wine.
Add the cream, salt and pepper to taste.
Reduce the sauce to the desired consistency.
Pour the sauce over the stuffed chicken breasts.
Serve.