Pesto and Prosciutto Stuffed Chicken with Sherry Cream Sauce
A delightful dish that combines chicken breasts stuffed with pesto and prosciutto, served with a rich sherry cream sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 Chicken breasts (boneless, skinless, ready to be stuffed)
- 4 tablespoons Pesto (store-bought or homemade)
- 4 Prosciutto slices (thinly sliced)
- 1 tablespoon Olive oil
- 0.5 cup Dry sherry (for sauce)
- 1 cup Heavy cream (for sauce)
- 1 tablespoon Unsalted butter (for sauce)
- Salt and freshly ground black pepper (to taste)
- Toothpicks or kitchen twine (to secure stuffed chicken)
Instructions
- Prepare the chicken by placing each breast between two sheets of plastic wrap and pounding until about 1/2 inch thick.
- Season both sides with salt and pepper, then spread 1 tablespoon of pesto on each breast and layer with prosciutto.
- Roll each breast tightly and secure the ends with toothpicks or kitchen twine.
- Sear the chicken rolls in olive oil over medium heat for 3-4 minutes on each side until golden brown.
- Make the sherry cream sauce by deglazing the pan with dry sherry and simmering for a couple of minutes.
- Add heavy cream and butter to the pan, stirring until the sauce thickens slightly, about 5 minutes.
- Bake the chicken in the sauce at 375°F (190°C) for 15-20 minutes or until the internal temperature reaches 165°F (75°C).
- Rest the chicken for a few minutes before removing toothpicks and slicing to serve with the creamy sauce.
Notes
This dish pairs well with roasted vegetables or a light salad. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 800mg
- Fat: 41g
- Saturated Fat: 19g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg