4 chicken breasts supreme (with the skin and drumsticks),
8 thin slices of prosciutto,
3 oz. roasted red peppers,
3 oz. fresh spinach,
2.5 oz. cream cheese,
1 pinch chicken base,
1 tablespoon diced shallots,
1 tablespoon butter,
salt and pepper to taste. For the mushroom sauce:
4 oz. sliced button mushrooms,
2 oz. dry white wine,
3 oz. of 18% cream.
Recipe: Saute the shallots in the butter, add the spinach, the diced peppers, salt and pepper to taste. Cook for another 2-3 minutes. Add the chicken base and the cream cheese. Mix to combine all the ingredients and remove from the heat. Divide the stuffing over the 4 prosciutto slices and roll them. Make large, long slits in the thickest part of the breasts and push the stuffing inside. Grease a heavy skillet and sear the chicken breasts on both sides over high heat. Place the skillet in the oven and roast until the staffed chicken reaches 165 F internal temperature. When ready, remove the stuffed chicken breasts from the skillet and put the sliced mushrooms. Saute for 2 minutes and deglaze with the white wine. Add the cream, salt and pepper to taste and reduce the sauce to the desired consistency. Pour the sauce over the ready stuffed chicken breasts and serve.
I served the stuffed chicken with yellow and purple sweet potato, yellow beans, Brussels sprouts and sauteed red peppers. Cooking tip: After you have tried my recipe for stuffed chicken breast, try it next time with some prosciutto wrapped around on the outside for additional flavor. Cheers.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.