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Proscuitto-Wrapped Chicken with Creamy Cheese & Balsamic-Date Sauce
Posted by Peggy on April 13, 2012
Recipe: Prosciutto-Wrapped Chicken with Creamy Cheese & Balsamic Date Sauce
2 large skinless, boneless chicken breast halves
1/4 pound semi-soft cheese with garlic and herbs
4-6 thin slices prosciutto
1 tablespoon extra virgin olive oil
1/2 cup pitted whole dates (3 jumbo dates), chopped
1/3 cup balsamic vinegar
1/2 cup water
Cut chicken in half, through the center horizontally. Lightly season with freshly ground pepper (the cheese and proscuitto, for me, were enough sodium). Top each breast with enough cheese to fit under a slice of proscuitto. Wrap procuitto around cheese, making sure to cover cheese; tuck ends under chicken.
In a large non-stick skillet, heat oil over medium-high heat. Cook chicken, cheese side up first, over medium high heat for 4-5 minutes, or until golden brown. Carefull flip chicken with prongs or a spatula; reduce heat and cook an additional 4 to 5 minutes until no pink remains in chicken. (Note the cheese may leak a bit; my Calphalon non-stick skillet kept that from being problematic.)Transfer to platter and cover to keep warm.
Remove skillet from heat and wipe clean if necessary. Add dates, vinegar, and water to skillet. Return to medium-high heat. Cook, uncovered, 2-4 minutes, until sauce is thickened and dates are soft, stirring to scrape up browned bits.
Number of servings (yield):
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