{"id":4067,"date":"2020-12-18T08:00:31","date_gmt":"2020-12-18T13:00:31","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=4067"},"modified":"2020-12-16T09:24:13","modified_gmt":"2020-12-16T14:24:13","slug":"recipe-prosciutto-wrapped-chicken","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-prosciutto-wrapped-chicken\/","title":{"rendered":"RECIPE: Prosciutto-Wrapped Chicken"},"content":{"rendered":"<p>Need a new meal idea to make on a chilly weeknight? This mouthwatering Prosciutto-Wrapped Chicken serves 4 people in about 45 minutes of prep &amp; cook time.<\/p>\n<p>Once you start digging in, don&#8217;t forget to pair your chicken dish with a glass of <a href=\"http:\/\/www.weeklytasting.com\">CDP or CDR<\/a> from the current <a href=\"http:\/\/www.weeklytasting.com\">Weekly Tasting set, Compare Wines from the Rhone Region.<\/a><\/p>\n<p><em>But let&#8217;s start with cooking. Here&#8217;s everything you&#8217;ll need:<\/em><\/p>\n<p><em><strong>Ingredients:<\/strong><\/em><\/p>\n<ul>\n<li>4 boneless skinless chicken breasts<\/li>\n<li>8 ounces ricotta cheese<\/li>\n<li>2 tbsp fresh sage, minced<\/li>\n<li>1 egg<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>8 &#8211; 12 slices prosciutto<\/li>\n<li>4 tbsp butter, divided<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>1 shallot, diced<\/li>\n<li>1\/4 cup chicken stock<\/li>\n<li>1 tbsp parsley, chopped<\/li>\n<li>Juice of 1\/2 lemon<\/li>\n<li>Pinch of crushed red pepper flakes<\/li>\n<\/ul>\n<p><strong><em>Instructions:<\/em><\/strong><\/p>\n<ol>\n<li>Preheat the oven to 375 degrees F.<\/li>\n<li>Using a small knife, make an incision in the top rounded end of a chicken breast. Try to cut through the center to form a pocket for the stuffing without tearing the sides.<\/li>\n<li>In a small bowl, combine the ricotta, sage and egg. Then season with salt and pepper. Use a spoon to stuff the chicken breasts with the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breasts.<\/li>\n<li>Roll prosciutto around each stuffed breast and place seam side down. Season with salt and pepper.<\/li>\n<li>Melt 1 tablespoon of butter in a large cast iron pan over high heat. Sear the chicken, seam side down, for about 2 minutes. Then flip the chicken and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.<\/li>\n<li>Remove the chicken from the pan, add garlic and shallots and cook over medium-high heat for 1 minute. Add the chicken stock and cook until reduced by half, then add the remaining butter. Add the parsley, lemon juice and pepper flakes. Season to taste with salt and pepper.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Take a seat at the table, enjoy your meal, and pop open a bottle of\u00a0<a href=\"http:\/\/www.weeklytasting.com\">CDP or CDR<\/a> from the current <a href=\"http:\/\/www.weeklytasting.com\">Weekly Tasting.\u00a0<\/a>Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Need a new meal idea to make on a chilly weeknight? This mouthwatering Prosciutto-Wrapped Chicken serves 4 people in about 45 minutes of prep &amp; cook time. Once you start digging in, don&#8217;t forget to pair your chicken dish with a glass of CDP or CDR from the current Weekly Tasting set, Compare Wines from [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":4068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342],"tags":[],"class_list":["post-4067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/4067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=4067"}],"version-history":[{"count":1,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/4067\/revisions"}],"predecessor-version":[{"id":4069,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/4067\/revisions\/4069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/4068"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=4067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=4067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=4067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}