Sportello’s Prosciutto-Wrapped Chicken Breasts

Today’s 5 star secret recipe comes from Sportello’s in Boston.  Sportello’s is chef Barbara Lynch’s modern take on a luncheonette.  This delicious dish features chicken breast stuffed with Taleggio cheese and then wrapped in prosciutto.  The chicken is pan seared and then roasted to perfection in the oven.

Serve this tender chicken along with some rice pilaf.  You can find an excellent rice pilaf recipe on our forum here: Go Here


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New 5 Star Secret Recipe

Sportello’s Prosciutto-Wrapped Chicken Breasts

6 6-ounce skinless boneless chicken breast halves
8 ounces Taleggio cheese,* rind trimmed, cheese cut into six 2-inch-long slices
12 thin prosciutto slices

Place chicken breasts on work surface. Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.

Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper.

Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers). Repeat with remaining chicken, cheese, and prosciutto. Can be made 6 hours ahead. Cover and chill.

Preheat oven to 350 degrees F.

Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.

Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts. Transfer chicken to cutting board; let rest 5 minutes.

Thinly slice chicken breasts crosswise. Fan 1 chicken breast on each of 6 plates.

Serves 6

Source: Bon Appetit
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