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Need a new meal idea to make on a chilly weeknight? This mouthwatering Prosciutto-Wrapped Chicken serves 4 people in about 45 minutes of prep & cook time.

Once you start digging in, don’t forget to pair your chicken dish with a glass of CDP or CDR from the current Weekly Tasting set, Compare Wines from the Rhone Region.

But let’s start with cooking. Here’s everything you’ll need:

Ingredients:

• 4 boneless skinless chicken breasts
• 8 ounces ricotta cheese
• 2 tbsp fresh sage, minced
• 1 egg
• Kosher salt
• Freshly ground black pepper
• 8 – 12 slices prosciutto
• 4 tbsp butter, divided
• 1 clove garlic, minced
• 1 shallot, diced
• 1/4 cup chicken stock
• 1 tbsp parsley, chopped
• Juice of 1/2 lemon
• Pinch of crushed red pepper flakes

Instructions:

1. Preheat the oven to 375 degrees F.
2. Using a small knife, make an incision in the top rounded end of a chicken breast. Try to cut through the center to form a pocket for the stuffing without tearing the sides.
3. In a small bowl, combine the ricotta, sage and egg. Then season with salt and pepper. Use a spoon to stuff the chicken breasts with the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breasts.
4. Roll prosciutto around each stuffed breast and place seam side down. Season with salt and pepper.
5. Melt 1 tablespoon of butter in a large cast iron pan over high heat. Sear the chicken, seam side down, for about 2 minutes. Then flip the chicken and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
6. Remove the chicken from the pan, add garlic and shallots and cook over medium-high heat for 1 minute. Add the chicken stock and cook until reduced by half, then add the remaining butter. Add the parsley, lemon juice and pepper flakes. Season to taste with salt and pepper.

Take a seat at the table, enjoy your meal, and pop open a bottle of CDP or CDR from the current Weekly Tasting. Cheers!

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