When A Pig Wraps Himself Around A Chicken Deliciousness Ensues

I saw this in a recent issue of People magazine and although I haven't made it yet - but will this week - I wanted to share it.  It looks soooo good.  I don't use prosciutto at all when I cook, but I think the saltiness of it with the mild shallot flavor of the creamy sauce will be just fantastic. 

Prosciutto-Wrapped Chicken with Shallot Sauce

THE INGREDIENTS
8 oz. goat cheese, softened
4 (6-oz.) boned and skinned chicken breasts
1 Tbsp. fresh thyme leaves
20 (2x6in.) slices prosciutto
2 Tbsp. olive oil
2-3 shallots, thinly sliced
½ cup white wine
½ cup chicken broth
½ cup reduced-fat milk
1 Tbsp. flour
Sea Salt
Freshly ground black pepper

THE PROCESS
1.  Preheat oven to 350 degrees.  Cut lengthwise pocked in each breast.  Stuff goat cheese evenly in pockets.  Season breasts as desired with salt, pepper and thyme.  Wrap prosciutto evenly around breasts.

2.  Bake in a lightly greased 9x13-in. baking dish for 25 minutes or until thermometer inserted into thickest part registers 165 degrees and juices run clear.

3.  Cook shallots in hot oil in skillet over medium-low heat, stirring often, 2-3 minutes.  Add wine and broth, bring to a boil.

4.  Whisk together milk and flour; whisk into broth mixture.  Return mixture to a boil; reduce heat and simmer, stirring occasionally, 8-10 minutes until sauce thickens. 

5.  Spoon sauce over chicken.  Sprinkle with additional pepper.

6.  Enjoy!

For a copy of the recipe to print out, click HERE.


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2012: Let The Stockpiling Begin
2011: From The Island To The Desert
2010: The Town I Was Dying To See
2009: Gleaming Curve
2008: Color Me Casual
2007: Eddie Goes Running Friday
2006: Forever Yours
2005: Home Away From Home