Ready in 40 minutes
Chicken is used instead of veal in this Italian style dish. The chicken breasts are cheese filled and prosciutto wrapped, with fresh sage in the sauce. As a side dish, Arugula is perfect with the creamy, angel hair pasta. A winner!
"We made this dish tonight and I have to say that it was the best meal I've had in couple of weeks. The chicken was moist and extremely flavorful and the past was a perfect accompaniment. Though the recipe may seem slightly daunting at first, once you read through the whole thing, it's very easy. This would be a great dinner party show off dish for 6 people!"- JRowan
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Preheat oven to 400 degrees F. Put a pot of salted water on to boil.
Season chicken with the pepper, then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.
Saute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.
While the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.
Saute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will seperate.
To serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1/2 cups of pasta. This recipe is fine to increase.
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sweetalol 6 months ago
sbtlmary 1 year ago
Mumma23 1 year agoThe whole family loved it. Made it a few times now, really nice with a creamy mash in place of the pasta
BigDog3490 2 years agoLoved it!! This was a winner for my wife's birthday.
Henrik45 2 years agoI love it it's one of thise dishes where the outcome exceeds your expectations when you compared the amount of time you have to spend making it.
Nicho24 2 years agoITs amazing
Ksmcguire 3 years agoVery tasty and easy. The strore was out of aragula so I used spinach. Still very good but next time I will try arugula. Thanks for sharing.
alhunt 3 years agoGreat dish. Teaching myself to cook. Very easy recipe to follow.
Sergejorden 3 years agoAdd two slices of prosciutto about 2-3 minutes before taking out of the oven. Adds the full flavor of the prosciutto to the dish.
Beckysplace 3 years agoThis was absolutely fantastic, and one thing I really loved was the simplicity of the pasta. Very flavorful. I've made it several times now - definitely a keeper recipe.
Waymen518 3 years agomy wife fond the dish too salty.I was raised on italian food and I am use to the prosciutto. She did enjoy the pasta dish. I will make this dish again to see if it was me or not. I still say everyone should try it As a dish it was good.
Radek425 3 years agoLots of flavor in this dish. My daughter is already asking for it again. Not as hard to make as it looks either. 5 stars!
JRowan 4 years agoWe made this dish tonight and I have to say that it was the best meal I've had in couple of weeks. The chicken was moist and extremely flavorful and the past was a perfect accompaniment. Though the recipe may seem slightly daunting at first, once you read through the whole thing, it's very easy. This would be a great dinner party show off dish for 6 people!
alcockrell 4 years agoThis was a good recipe, but I'll use less sage next time (it's not my personal favorite) and make more sauce also. Otherwise, very good. Thanks!
Beckysplace 4 years agoOh my gosh, this was SO good! It's a 'busy' recipe ... you're doing something the whole time, usually with a chopping board and a saucepan and a bowl in which you're whisking and a skillet ... whew, that's a lot at one time ... but it's SO worth it! Careful once you put the butter in the sauce. It really will separate out quickly if it's too hot.
jseter 5 years agoIt was fantastic! I had to make a little extra sauce to drizzle on the chicken, but otherwise A
Slack 5 years agoLoved the chicken! The arugula didn't work for me. I'll definitly would make it again and double the sauce so I have enough for the pasta. What an awesome dish! Thanks a bunch:)
thumbedcat 6 years agoDelicious....and so easy to make. Would be a great company dish...impressive and fabulous!
LordDrow 7 years agoBig hit!