I call this Bob’s Stuffed Chicken Breasts because it is my recipe. It’s a simple take off a Cordon Bleu, but made stove top with a cream sauce to serve on top. The cheese melts into the cream at the end to make the sauce thick and rich.
4 Large Boneless Chicken Breasts
1/2 cup dry white wine
8 pieces thin sliced Prosciutto, Capacolla or Sopressata ( I like hot cappy )
4 Pieces of Fontina or Provolone
1 Cup Heavy Cream
2 Shallots
4 TBSP Butter
Flour
Salt
Pepper
Make a pocket in the chicken. Wrap the cheese in the ham or salami and stuff into the pocket. It’s ok if it hangs out a bit. Close with toothpicks. Season the flour with salt and pepper and dredge the chicken.
In saute pan large enough for all the chicken melt the butter ( use clarified butter if you have it, I make and freeze ). Brown the chicken on both sides and set aside. Add finely chopped shallots until they cook down a bit and deglaze with white wine. Add the chicken back in and cover. Cook covered for about another 20 to 25 mins. When the chicken is done. Add the cream and cook until the sauce thickens.
Mangia
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