Breast of Chicken Stuffed with Prosciutto and Sage served with California Raisins and Parmesan Potato Purée
Show off these elegant chicken breasts with a raisin sauce and potato purée.
- 8 chicken breasts (about 3 ounces each), skin on, boneless
- 6 slice prosciutto ham, thinly sliced
- 1/2 cup fresh sage leaves
- 1/4 cup olive oil
- Salt and pepper
- 1/4 cup unsalted butter, chilled
- 1/4 cup shallots, diced fine
- 2 cloves garlic, sliced
- 2 sprigs fresh thyme, tied in bundle
- 2 sprigs fresh rosemary, tied in bundle
- 1 cup California raisins
- 1 1/2 cups Marsala wine
- 3 cups chicken stock
Parmesan Potato Purée
- 4 cups peeled and cubed baking potatoes
- 1 cup Parmesan cheese, grated
- 1/4 cup mascarpone or cream cheese
- 2 tablespoons fresh butter
- Salt and white pepper; to taste
Pull skin away from chicken to form a pocket; season and place ham in pocket. Sprinkle sage over ham; pull skin back over breast. Season both sides of chicken breast well with salt and pepper. In a hot heavy-bottom skillet, add oil; sear chicken breast skin-side down until golden brown. Turn over and sear bottom side golden brown as well; then remove chicken.
Reduce heat to medium and melt butter. Add shallots and garlic and sauté until translucent. Add thyme and rosemary bundles and California raisins. Deglaze with the Marsala wine and reduce until almost dry. Add chicken stock and bring to a simmer. Return chicken to skillet and simmer approximately 10 minutes until chicken is cooked through. Remove chicken and keep warm. Reduce sauce until slightly thickened. Remove herb bundle. Finish with chilled butter swirling in the pan until melted. Season with salt and pepper.
Parmesan Potato Purée
In a large pot, add potatoes; cover with cold water and add salt. Cook potatoes until tender and drain. Place in a bowl and whip with either a paddle or with a hand-held mixer, adding the Parmesan and mascarpone cheese along with butter. Mix until smooth. Season to taste.
Place Parmesan potatoes in center of plate. Slice chicken breast and place on top of potatoes and spoon sauce around potatoes.
Note:This is also good accompanied with brocollini or asparagus.
Nutrition Facts Per Serving
Calories 580 (47% from fat); Total Fat 30g (sat 13g, mono 12g, poly 3g, trans 0g ); Cholesterol 125mg; Protein 38g; Carbohydrate 35g; (Dietary Fiber 4g; Sugars 18g; ); Iron 3mg; Sodium 720mg; Calcium 254mg; Potassium 902mg
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