Stuffed Chicken Breasts with Gouda, Sage, and Prosciutto

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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.