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  • Rosangela Atte


-8 chicken breast (approximately 6 oz each)

-150 g of mozzarella , cut into 8 (2x1/2x1/2-inch) strips

-16 thin or 8 thick asparagus

-8 slices of Prosciutto di Parma

-300 g of cremini mushrooms

-125 ml of white wine

-250 ml of heavy cream

-2 tbsp of A.P. flour

-60 ml of EVOO

-2 garlic cloves

-Rosemary sprig


-Bleck pepper


1.With a sharp, thin knife, cut a thin slit (1 inch wide) in each chicken breast to form a pocket.

2. Insert 1 strip of cheese and 2 asparagus into each pocket.

3. Wrap a Prosciutto slice around each breast.

4. Heat a wide pan on medium heat, add half the oil, place 3 or 4 chicken breasts in the pan presentation side down and season with salt and pepper.

5. Cook on medium heat, undisturbed for 4 minutes, flip, season and cook for 2 minutes.

6. Repeat with the remaining chicken breasts.

7. Arrange the chicken in a baking dish.

8. In the same pan, add the remaining oil and the sliced mushrooms.

9. Cook for a minute or so, add the minced garlic and a pich of salt.

10. Cook until they start to caramelize, stirring often and add flour.

11. Cook for a minute or so stirring, then add wine.

12. Once sauce starts to thicken, add cream and rosemary. Season bring to a simmer and pour over chicken breasts.

14. Bake at 375F° for 20-25 minutes

or until a digital thermometer inserted in the thickest part of the chicken breast, reads 165F°.

15. Rest for a few minutes, plate and serve with extra sauce.


#stuffedchickenbreast #chickenandmushroom

#prosciuttowrappedchicken #asparagus #mozzarella #creamsauce #deliciouschicken

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