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Chicken with Prosciutto and Balsamella Sauce

Elegant dish of baked chicken breast stuffed with smoked gouda, wrapped in prosciutto, and covered with a lush cream sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course: Main Course
Cuisine: American, French, Italian
Ingredients Equipment Method

Ingredients
  

  • 3 Skinless, boneless chicken breasts. Slice in half horizontally, and pound to a uniform thickness)
  • 1 1/2 cups Smoked Gouda cheese, shredded
  • 6 ounces Prosciutto, thinly sliced
  • 1/3 cup heavy whipping cream
  • 1 cup Artichoke Hearts, quartered
  • 1/3 cup Shredded Parmesan cheese
  • 2 tsp Chicken base. Chicken Demi-Glace works nicely
  • 2 tsp butter
  • 2 tsp teaspoons flour

Equipment

  • 1 cutting board
  • 1 Chef's knife
  • 1 Baking dish, size depending on the number of chicken breasts
  • 1 saute' pan

Method
 

  1. Place chicken breasts on a cutting board. Add shredded Gouda cheese to the center of each breast. Fold the chicken breast over and wrap a slice of prosciutto around it.
  2. Preheat oven to 325 degrees.
  3. Spray a 13-by-9-inch baking dish with vegetable oil. Set chicken breasts in the baking dish with the edges of the prosciutto facing down. Bake uncovered in the preheated oven for twenty minutes. Turn the breasts over and bake for another 20 minutes or until done.
  4. Bring the heavy cream to a boil in a medium saucepan while constantly stirring. Reduce the heat to low and stir in Parmesan cheese and chicken base.
  5. Melt the butter in a small bowl and mix in the flour. Whisk until it is smooth to make a roux. Add to the saucepan along with the artichokes and stir until smooth.
  6. Simmer for five minutes, stirring constantly until the mixture thickens.
  7. Place each chicken breast on a serving platter and add sauce to the top of each breast. Surround the chicken with sides of quartered, sauteed mushrooms and sauteed green beans.