Updated: Jun 30, 2021
Ya’Eat Cooking Channel
Servings: 4 | Prep Time 15 minutes | Cooking Time 25 minutes
Today we will be making Caprese Stuffed Chicken Breast with Prosciutto in a White Wine Sauce.
This Caprese Stuffed Chicken Breast recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy recipe that is sure to be a hit in your house. Join us for Episode-41 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv
CAPRESE STUFFED CHICKEN BREAST INGREDIENTS
4 Chicken Breast.
8 slices of Fresh Mozzarella Cheese.
6 Campari Tomatoes (4 to stuff and 2 for sauce).
16 slices of Prosciutto Di Parma (save 2-4 slices for sauce).
⅓ Cup Dry White Wine.
3 Cups Chicken Stock.
2 Cups All-Purpose Flour.
Extra Virgin Olive Oil.
4 Cloves Garlic.
1-2 oz. Butter.
Salt and Pepper.
CAPRESE STUFFED CHICKEN BREAST COOKING INSTRUCTIONS
Start by trimming down the chicken breast.
Place each breast in its own plastic back and pound thin and evenly.
Cut slit down the bag and place on the side and stack on top of each other.
Cut your 4 tomatoes in half and set aside.
Cut 8 slices of Mozzarella ¼ inch thick and set aside.
Take one of the pounded chicken breasts and keep it in the bag and start stuffing the chicken in this order.
2 Slices of Prosciutto, 2 Slices of Mozzarella, 2 Slices of Tomato, 2 Basil Leaves and top with balsamic glaze.
Folder over each side about 1 inch and roll the chicken by utilizing the plastic bag.
You want to tuck and roll. Make sure the stuffing is completely concealed.
Beat 3 eggs and add Salt and Pepper to taste.
Roll the stuffed chicken in four and dip in egg wash, and roll in flour again.
Add extra virgin olive oil to the pan and brown chicken on four sides.
Place chicken in the oven at 400 degrees F for 15 minutes.
Make sauce by adding extra virgin olive oil to the pan with thyme and garlic, light brown garlic and add 2-4 slices of diced prosciutto, and brown some more. Chop and add two Campari tomatoes and cook for 1 minute.
Add White white and cook for 1 minute.
Add butter and chicken stock and 2 oz. of slurry to thicken and cook for 10 minutes.
Your chicken should be out of the oven, and you can add it to the pan, cover and cook for