Prosciutto and Jarlsberg Stuffed Chicken Breast

This recipe is a bit of a classic, but in the world of chicken dishes this one is always clever and delicious. And if you think it was good for dinner tonight, wait until you have tomorrow’s panini for lunch. For wine, stick with the same white you cooked with. We recommend the Sauvignon Blanc, which complements the nutty Jarlsberg and salty prosciutto without overpowering the dish.

Recipe Information

  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 60 Minutes
  • Serving Size: 1 stuffed breast, with 2 left over for tomorrow's panini
  • Total Servings: 2

Ingredients

Stuffed chicken

  • 4 boneless, skinless chicken breasts (6 to 8 oz each), 2 for tonight and 2 for tomorrow
  • 8 thin slices prosciutto
  • 4 to 6 oz Jarlsberg cheese (sliced thin)
  • 2 tbsp fresh sage (chopped (or 1 tablespoon fresh thyme))
  • 3 tbsp olive oil (divided)
  • 2 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • ½ cup Clark Ferrea 2025 Sauvignon Blanc, Clarksburg
  • ½ cup chicken broth
  • 1 tbsp Dijon mustard
  • ¼ cup heavy cream
  • Salt and freshly cracked black pepper
  • Toothpicks or kitchen twine
  • Fresh parsley (for garnish)

Directions

Method

  1. Prep the chicken. Preheat your oven to 375°F. Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness with a meat mallet or the flat side of a heavy pan. Season both sides lightly with salt and pepper (go easy on salt since the prosciutto is salty).

  2. Stuff and roll. Lay 2 slices of prosciutto on each flattened breast, leaving a small border. Top with a layer of Jarlsberg and a sprinkle of chopped sage. Starting from one edge, roll each breast up tightly into a log, then secure with toothpicks or tie with kitchen twine at 1-inch intervals.

  3. Sear. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 6 to 8 minutes total. Remove to a plate.

  4. Build the pan sauce. Lower the heat to medium. Add the butter and remaining olive oil to the same skillet, then the garlic, and cook for 30 seconds until fragrant. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits. Add the chicken broth and Dijon mustard, stirring to combine.

  5. Finish in the oven. Return the chicken rolls to the skillet, nestling them into the sauce. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F.

  6. Make it creamy. Remove the chicken to a cutting board and let it rest for 5 minutes (remove the toothpicks or twine now). Set the skillet back on the stovetop over medium heat, stir in the heavy cream, and simmer for 2 to 3 minutes until slightly thickened. Taste and adjust seasoning.

  7. Serve. Slice each chicken roll into medallions, arrange over the pan sauce, and garnish with fresh parsley.

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