Un-Stuffed Chicken Breasts with Prosciutto, Sage, and Porcini

Name: Un-Stuffed Chicken Breasts with Prosciutto, Sage, and Porcini
Cuisine: Europe, French
Ingredients: 4 , boneless, skinless chicken breast; , Salt and ground black pepper; 2 teaspoons, vegetable oil; 4 slices, prosciutto; 1 cup, shredded provolone cheese, sharp; 15 , Ritz crackers, crushed coarse (3/4 cup); 1 cup, heavy cream; 1/2 cup, dry white wine; 1/4 ounce, dried porcini mushrooms, rinsed and chopped fine; 1 tablespoon, minced fresh sage

Main Courses
Europe
French
Meat
Poultry
Chicken
Pork

Stuffing chicken breasts is an easy way to gussy up otherwise boring chicken breasts. However, stuffing the meat can take time and requires delicate knife work to cut a perfect pocked in the slippery meat. Enter “un-stuffed” chicken breasts, or breasts topped with a flavorful “filling.” Same great flavor with a fraction of the work.

SERVES 4

TIME 45 minutes

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