Stuffed Chicken Breasts

Fried chicken is one Southern dish that I can never get enough of. On the Sundays that my grandmother didn't cook she would bring home fried chicken, biscuits and cole slaw from the restaurant in town. In retrospect these meals weren't nearly as good as her home cooking, but my siblings and I were always excited to see the familiar greasy cardboard box sitting on the kitchen table when we came in for lunch.

This recipe for stuffed chicken breasts is quite a departure from the traditional Southern fried chicken that my grandmother used to serve. But the Brie, basil and Prosciutto blend nicely to create a mellow flavor that is equally as good.


To begin, sandwich the boneless chicken breasts between two pieces of wax paper and beat them with a meat tenderizer hammer.

Next roll them out with a rolling pin until they are extra thin. Remove the wax paper and season the chicken with salt and pepper to taste.

Place the chicken breasts smooth side down and layer with a slice of Prosciutto, a slice of Brie and a bundle of basil leaves. Roll each chicken breast up jellyroll style, fold in the sides and secure it closed with heavy cotton thread.

Dredge each chicken breast in the flour until completely covered.

Heat the olive oil and 1 ounce of the butter in a large, deep frying pan. Place the chicken in the pan and saute over a medium heat for 20 minutes or until golden brown and done.

To cook the ends, use tongs to stand each chicken roll up and prop them against the sides of the frying pan.

Remove the chicken from the pan and cut off the threads. Place the chicken on a platter and cover to keep warm.

In the same frying pan, add the wine, the chicken stock and the rest of the butter to the pan drippings. Bring to a boil and then simmer for about 5 minutes while scraping the bottom of the frying pan.

Spoon the sauce over the chicken and serve warm.


Time to prepare: 40 minutes.

Serves 4.


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