STUFFED CHICKEN BREAST WITH VODKA SAUCE

Wolfgang Puck's ITALIAN CHICKEN

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 whole(s) ingredients below

Preparation

  1. Serves 4

  2. 4 (8-oz.) skinless, boneless chicken-breast halves

  3. 4 slices prosciutto

  4. 4 slices provolone cheese

  5. 3 tbsp. extra-virgin olive oil Pinch of red pepper flakes 1 tbsp. chopped fresh rosemary

  6. 2 tbsp. white wine Kosher salt Black pepper

  7. 1½ cups vodka sauce*

  8. 4 tbsp. breadcrumbs

  9. 1 tbsp. melted butter

  10. 1. Preheat oven to 400. Pound chicken to ¼-in. thickness. Season with salt and pepper. Place 1 slice of ham and cheese on each breast. Roll up as for a jelly roll. Secure with a bamboo skewer or tie with string.

  11. 2. Whisk together olive oil, red pepper flakes, rosemary, wine, salt, pepper and vodka sauce. Pour into a 13×9-in. baking dish. Top with chicken. Sprinkle with breadcrumbs mixed with melted butter. Cover with parchment paper and aluminum foil and bake for 20 minutes. Remove foil; continue to cook 20 more minutes. Let stand for 5 minutes before serving.
May 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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