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Community Recipe
from [TBoroczk]
STUFFED CHICKEN BREAST WITH VODKA SAUCE

STUFFED CHICKEN BREAST WITH VODKA SAUCE

Wolfgang Puck's ITALIAN CHICKEN

  • Yield: 1 serving

Ingredients

  • 1 whole(s) ingredients below

Preparation

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.

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STUFFED CHICKEN BREAST WITH VODKA SAUCE recipe

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