Monday, November 12, 2007

Brie, Prosciutto & Sage-Stuffed Chicken Breasts

There is simply no excuse for the looonnggg delay since my last recipe except that I have not been cooking. Trader Joe's pre-made lunches, granola bars and coffee for breakfast and who knows what for dinner.

I did go on a girls weekend last weekend and made tomato soup and super-decadent macaroni and cheese, but mostly it's been old favorites, take-out and my very-great boyfriend cooking dinner.

My new job is all at the same time overwhelming and amazing. My net takeaway most days is why haven't I always been in this industry...coupled with thoughts of how in the world I'll get all the work done by deadline!?! Exciting and a great challenge!

It felt SO good to cook dinner sleeping in your bed after a few weeks on the road.

Simple, amazingly delicious and fast, this is a must-make (and repeat) dinner.

Brie, Prosciutto & Sage-Stuffed Chicken Breasts:
(serves 4)

4 small or 2 large boneless, skinless chicken breasts
4-6 oz triple-creme brie, very cold and sliced into 4 thin slices
8 thin slices prosciutto (roughly the size of a small piece of bacon)
8 leaves sage
4 tbs flour
Salt and pepper
Olive oil
1/3 c dry white wine

Cut breasts into 4 similar pieces, cut a pocket into chicken, being careful not to slice through.

Stuff with prosciutto, cheese and sage leaves. Salt and pepper liberally, dust with flour and then brown on all sides in a hot saute pan with olive oil. While sauteing, heat oven to 350. Once seared on all sides, deglaze pan with wine, then place entire pan in oven to finish (10-15 minutes, test for doneness, careful not to overcook as it will dry out chicken). Serve right away - I served with sauteed zucchini and yellow squash.


Peabody said...

This is a nice comeback though...sorry you aren't getting to cook. That is never any fun.

Unknown said...

Phew! I was getting a little worried about you but figured it was due to the new job taking up all of your time. This dish looks delicious!! I love the combination of the flavors with the chicken. Did you do anything special to the zucchini and squash?

Geggie said...

Mmmm, tasty. I just did feta, sun dried tomatoes & artichoke hearts in chix breast. And I usually do mozz with prucsiutto, but brie sounds great.

Deborah said...

Ohhh, I have some sage that needs to be used, and this sounds perfect! I love anything with brie!

Patricia Scarpin said...

Kirsten, this looks so good! That stuffing is just heavenly!

lululu said...

yummm...i can totally tell how good the stuffing tastes!!!

Kirsten said...

Thanks Peabody!

Hi Chrissy! Just salt, pepper and olive oil on the squash. Simple and yummy!

Thanks Geggie - your recipe sounds SO good.

Deborah - you MUST try it. And yeah, everything is good with brie.

Thanks Patricia and Lululu!! :)

Mo said...

This sounds like a winner. I love when a dish is this impressive and yet simple to put together.

A great way to use the sage in my garden. Thanks for posting!

Lunch Buckets said...

So spill the beans on the mac and cheese! Spousal unit has upped his bid to add macaroni and cheese to the Turkey Day spread by forfeiting mashed potatoes. Craziness.

Stewart Kenneth Moore (Booda) said...


Anonymous said...

Well, what a way to make a re-appearance! I'm so glad your job is going well. That is fantastic news :)

Cougar said...

This is a must-try for me... I love the combo of chicken and proscuitto! Thanks for sharing!

Kelly-Jane said...

We are big fans of brie here, and I cab;t help think why have I never thought to stuff chicken with it?! Looks fabulous.

Hope your job continues to be challenging and happy!

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