Stuffed Chicken Rosa Recipes

Steps:

• Preheat oven to 350°F.
• Trim fat from chicken breasts. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle lightly with salt and pepper. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling. (I secure the seam with toothpicks).
• Spread 3 TBSP flour on plate. coat chicken in flour, shaking of excess. Lightly sprinkle each breast with salt and pepper.
• Heat oil and butter in a large skillet over medium heat. Place chicken in skillet and brown on all sides, about 4 minutes.
• Transfer chicken to a shallow baking dish. (do not wash skillet. Reserve it for making the sauce.) Bake 10-15 minutes or until juices run clear.
• Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. Add crushed tomatoes and parsley and cook 1 more minute.
• Remove toothpicks from chicken breasts. Pour sauce over chicken breasts and enjoy.

Steps:

• Open chicken breasts and lay open side down on a hot grill.
• Grill 3-5 minutes on each side until cooked.
• Remove from grill.
• Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
• Hold folded breast with wooden picks.
• Set on a warmed platter and cover.
• In a large skillet saute the onions and garlic in the clarified butter until tender.
• Deglaze the pan with the white wine.
• Add the butter, salt, and pepper, and mushrooms and cook until tender.
• Add basil and lemon juice and swirl pan to combine.
• Pour mushroom sauce over the Chicken breasts.