A few weeks ago I was watching The Chew and they were having a cook off between 3 audience members and one of them made this dish (or very similar). When it was on I wrote it down but do you think I saved it HA! Nope! I remember saying to myself "that is so easy, I can just remember that." So I created this from memory and even if it wasn't the exact same, it was still delicious.
Ingredients:- 4 Small Boneless Chicken Breasts
- Black Pepper
- 4 Thin Slices of Provolone
- 4 Slices of Prosciutto
- 4 Sage Leaves
- 3/4 Cup of White Wine
- 1 1/2 Cups Chicken Broth
Serves 4
Preheat oven to 375. Place piece of provolone on each piece of chicken. Top cheese with 1 sage leaf and then tightly wrap the whole piece of chicken with a slice of prosciutto and place it in a glass baking dish.
Next pour the white wine and chicken broth in the bottom of the dish. Sprinkle with pepper. Bake for 25 minutes or until prosciutto gets crispy.
I served this Mushroom Risotto and Oven Roasted Asparagus
Next pour the white wine and chicken broth in the bottom of the dish. Sprinkle with pepper. Bake for 25 minutes or until prosciutto gets crispy.
I served this Mushroom Risotto and Oven Roasted Asparagus
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