I bought this lovely Prosciutto at the store on Monday determined to come up with something yummy to make with it. I see it on Food Network all the time so it must be delish. I gave David a taste of it and he quickly told me "That is NOT good!". Well after that I certainly had to prove him wrong. I came up with this recipe and it was SOOOO good. It looks fancy but it's super easy. Its a little bit of a twist on my moms famous Chicken Cordon Bleu Try it and tell me what you think.
Ingredients:
-4 Large Chicken Breasts (tenderloins attached)
-1 package cream cheese (regular or low fat)
-1 cup cooked chopped broccoli
-1/2 pound thinly sliced Prosciutto (found at the Deli counter)
-1 tablespoon fines herbs (or Italian herbs)
-White cooking wine (the kind you buy near the condiments that you don't need ID to purchase is fine)
-Salt and Pepper
Directions:
1. Preheat oven to 400 degrees. Spray a 13x9 baking dish with cooking spray and set aside.
2.. pound out chicken breasts. (If you dont have a mallet like me, use the back of a skillet. Just cover the chicken in plastic wrap and start hittin!)
3. in a bowl mix chopped broccoli, cream cheese, and herbs
4. Sprinkle Salt and Pepper on both sides of the chicken (Taste your Prosciutto to see how salty it is before you over-salt. It will still need a little salt on the inside but maybe on the outside)
5. Lay out Prosciutto on a clean cutting board. Depending on the width of each piece you may need 2 or 3 slightly overlapping to be the width of the rolled chicken breast (which you will do in step 6)
5. Spread 1/4th of the broccoli mixture on the first chicken breast. roll it up. Then lay it on the prosciutto and roll the prosciutto around it so that it covers the outside of the chicken. Lay seam side down in the baking dish (you could also use toothpicks to hold it together)
6. Repeat Step 5 with all of your chicken breasts.
7. Pour 1/2 cup of white wine in the bottom of the baking dish. Cover and bake for 45-50 minutes.
8. Serve over white rice, using some of the pan drippings as a sauce over the top.



