Mary Anne here. It would seem that I’m having a love affair with fresh sage these days. It started in August when I grew weary of mayonnaise-laden pasta salads and concocted a Potato and Canadian Bacon Galette laced with sage and Gruyere. In September, the itch for this herb returned and I whipped up a hearty Whole Wheat Pasta with Mushrooms, Sweet Peppers, Sage and Fontina. Hmmm…so maybe I’m craving cheese too. Last week I posted a new spin on Chicken Pot Pie, this time using a medley of sage, savory and thyme as well. I’ll chock up my herb-y craving to Thanksgiving and the comfort of my mom’s outrageously delicious Cornbread Stuffing, which is seasoned in all the right places. It can’t come soon enough!
These stuffed breasts work beautifully as a Last-Minute Meal both in terms of prep and hands-on time. Once I figured out how I wanted to design this simple dish and I finished my dress rehearsal for the photos, I got this plated in under 30 minutes. It’s as easy as it is delicious and will undoubtedly become a staple in my weekly rotation, especially as the Thanksgiving countdown begins in earnest!
Stuffed Chicken Breasts with Gouda, Sage, and Prosciutto Serves 4
A quick note: go easy on the salt – the prosciutto adds plenty of its own
Ingredients: 4 chicken breasts (about 1½ lbs.), rinsed and patted dry – $8.40 4 ozs. Gouda cheese, shaved or thinly sliced – $2.63 4 Tablespoons fresh sage, coarsely chopped – 1.99 ¼ lb. prosciutto, thinly sliced – $5.79 Coarse salt and pepper – stock 1 Tablespoon olive oil – stock 1 large shallot, cut in half lengthwise through the stem and then thinly sliced horizontally – $0.69 2/3 cup cooking sherry – stock Grand Total Assuming a Well-Stocked Pantry: $19.50 Total Per Serving: $4.88 Directions: 1. Place the chicken breasts between 2 sheets of waxed paper. Using the flat side of a wooden kitchen mallet, flatten the breasts to about ¼ inch thickness. 2. Season the chicken with salt and pepper and then cover each breast with the cheese, sage, and prosciutto – in that order. 3. Roll up the prepared chicken and secure with several toothpicks. 4. Using a large sauté pan, heat the olive oil over medium flame. Add the chicken and cover with a lid. 5. Turn the breasts frequently – about every 2 to 3 minutes. Sauté until the cheese is melted and the chicken is golden and crispy on the outside, cooked through on the inside – about 15 minutes. Tip: If the outside of the chicken is browning too fast, lower the flame accordingly. 6. Transfer the breasts to a warm platter. Remove the toothpicks. 7. Add the sliced shallots to the sauté pan and cook over medium flame until golden and soft, about 2 or 3 minutes. Add the sherry and cook, stirring frequently, until the liquid is reduced to about ¼ cup. 8. Spoon the shallot sauce over the stuffed breasts and serve immediately.