STUFFED CHICKEN BREAST WITH VODKA SAUCE
Wolfgang Puck's ITALIAN CHICKEN
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- 1 whole(s) ingredients below
- Serves 4
- 4 (8-oz.) skinless, boneless chicken-breast halves
- 4 slices prosciutto
- 4 slices provolone cheese
- 3 tbsp. extra-virgin olive oil Pinch of red pepper flakes 1 tbsp. chopped fresh rosemary
- 2 tbsp. white wine Kosher salt Black pepper
- 1½ cups vodka sauce*
- 4 tbsp. breadcrumbs
- 1 tbsp. melted butter
- 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.
- 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.
This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.
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STUFFED CHICKEN BREAST WITH VODKA SAUCE Recipe at a Glance
- COURSE: Main Dishes