This juicy chicken cutlets, stuffed with creamy cheese and savory prosciutto, is simmered in a rich mushroom sauce with a splash of white wine and mustard. Perfect dish for special occasions.
Ingredients:
5 boneless, skinless chicken cutlets
5 oz thinly sliced prosciutto
Salt or seasoning blend
Black pepper
4 tablespoons olive oil
1 small leek or 1 small red onion
7 oz gorgonzola cheese
2 cups heavy cream
Garlic powder
A little salt
White pepper
Fresh thyme or dried
2 garlic cloves
Butter
Cherry tomatoes, halved (optional)
Season the chicken cutlets with a spice blend and black pepper. Wrap each piece with a thin slice of prosciutto. Quickly sear them in olive oil on both sides until just browned, then remove from the pan.
In the same pan, sauté the finely sliced leek until softened. Add the gorgonzola, broken into pieces, and pour in the heavy cream. Stir gently until the cheese melts and the sauce thickens slightly. Season with garlic powder, thyme, a little salt, and white pepper to taste.
Rub a baking dish with a halved garlic clove and lightly coat it with butter. Pour in the gorgonzola sauce, arrange the seared cutlets on top, and add halved cherry tomatoes if using.
Bake in a preheated oven at 400°F for 25–30 minutes. Serve hot with gnocchi or your favorite pasta.
Second Recipe for Cheese and Prosciutto Stuffed Chicken Cutlets
Ingredients:
4 boneless, skinless chicken breasts
3.5 oz semi-hard cheese
3.5 oz prosciutto (or any good-quality ham)
9 oz white mushrooms
1 medium tomato
1 teaspoon Dijon mustard
1¾ cups heavy cream
⅓ cup dry white wine
Salt, pepper
Olive oil for cooking
Lightly pound the chicken breasts to an even thickness and season with a little salt. Sprinkle each with grated cheese and diced prosciutto. Fold the chicken over the filling and secure with toothpicks, which you’ll remove before serving.
Sear the stuffed chicken in olive oil over medium heat for about 10 minutes on each side until golden. Add the diced tomato and sliced mushrooms to the same pan and sauté for 15–20 minutes. Stir in the mustard, heavy cream, white wine, and a little pepper. Simmer gently for another 10–15 minutes, stirring occasionally.
This dish pairs beautifully with steamed rice and a glass of chilled white wine. If you don’t have prosciutto, any good ham will work well too.
Enjoy!
