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Stuffed Chicken Goodness

Chicken stuffed with prosciutto, artichokes and cheese.

There’s a running joke in my house about “1,000 ways of chicken.” We can’t be the only ones in town who have maxed out on our feathered friend, but that’s not to say we’ll change our ways.

It’s just too healthy, affordable and versatile to not find creative ways to serve it up night after night. Whether Mexican-inspired, Cajun, sweet and sour Chinese or good old fashioned barbecued, there truly are thousands of ways to prepare chicken. It can be challenging to find new recipes to switch things up, so I am always on the lookout for ideas that I can either re-create, or be inspired by, in my own kitchen.

I caught a segment on the Nate Berkus Show recently, which is a show I have never actually seen before, but when Guy Fieri shows up, attention must be paid. The topic was about grilling. Perhaps some of you caught the episode, but if you didn’t, it was a competition between viewers for the title of “Grill Master,” and all the contestants recipes looked incredible.

Well, I refuse to grill in the rain, but there was still something I took away from the show — inspiration is everywhere, after all.

Fieri was demonstrating a mouthwatering recipe from his new cookbook for a pork loin rolled with prosciutto and stuffed with veggies and cheese.

I thought: “Why not chicken?”

I’ve discovered over the years that prosciutto and cheese will taste magical in just about any dish, this is really no secret, but credit is due to Fieri for getting me thinking. So, I decided to make a dish very loosely based on that particular idea.

I decided to use one of my favorite and under-utilized cheeses: gorgonzola, with artichokes and sundried tomatoes, and finished the dish off with a white sauce. The best part of preparing this meal is the prep work can be done well in advance and cooked up in just 20 minutes at dinnertime. For busy moms trying to cram all of the afternoon essentials, i.e. help with homework, carpools, practices and games, all into the same precious three hours at the end of the day, this is a huge advantage.

I took a quick trip to for the prosciutto. Thankfully that was all I needed to buy and the deli is a lot more convenient to get to for just one item. I prepared everything in the morning and tucked it away in the fridge.

At the crucial hour, all that was needed was to simply brown up the chicken and pop  it into the oven to bake it through. With a basic white sauce and served sliced alongside roasted asparagus, a beautiful, tasty meal in just over 20 minutes.

The end result was ridiculously delicious, enjoy!

Chicken Stuffed with Prosciutto, Artichokes and Cheese

  • 2 lbs. chicken breast, pounded thin
  • 5-6 slices prosciutto
  • 1 jar artichokes, marinated
  • 1 jar of sundried tomatoes
  • gorgonzola cheese crumbles
  • salt/pepper to taste

White sauce:

  • 2 tbls. flour
  • 2 tbls. butter
  • 1 cup chicken stock
  • 1 cup light cream
  • nutmeg to taste
  • salt and pepper to taste

Directions:

Pound chicken to 1/8-inch thick pieces between two pieces of cellophane. Top each piece of chicken with a slice of prosciutto, a strip of chopped sundried tomatoes and chopped  artichokes. Sprinkle the gorgonzola cheese. Roll chicken and secure with toothpicks. Brown in saute pan in a little olive oil until brown and crispy on all sides, including ends. Transfer to baking pan and finish baking in 350-degree oven for 20 minutes, or until fully cooked through.

To make the sauce:

Add 1 cup of chicken stock to drippings in the saute pan and reduce by half on medium/high heat. In a heavy pot, melt butter and brown it slightly; add flour and cook for 2-3 minutes until bubbly. Pour in cream, whisking as you pour to assure there are no lumps. Now add in the reduced stock, it should be about 1/2-cup of liquid. Stir in a little milk if sauce seems too thick. Grate a little nutmeg and sprinkle salt and pepper to taste. Pour sauce over chicken, and serve. Serves 6.

Thomas J Burke May 21, 2011 at 07:31 PM
White sauce tastes just as good made with a fine virgin olive oil as with butter. I don’t need to add how much healthier it is.
Michelle Gilliss May 22, 2011 at 01:52 PM
Thanks for the tip-I will try it that way some time!

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