Original recipe by Rachael Ray, tweaked to my liking.
Butterfly the chicken breasts and lay them open on a sheet of wax paper. Lay another sheet of wax paper on top and pound out the chicken using a mallet or heavy bottomed poor or pan.
Place one slice of prosciutto on top of each chicken breast, and smear some of the Boursin on top of that. Wrap and roll the chicken around the stuffing, and hold it shut with toothpicks or cooking string.
Heat a non-stick skillet over med-high heat and add the oil. Add the breasts to the pan, season with salt and pepper, and brown on all sides. Cook for 10 to 12 minutes. Remove from pan.
Add the butter to the pan, then the flour. Cook for a minute then whisk in the wine. Reduce for another minute. Whisk in the stock and tarragon.
Return the chicken to the pan. Reduce heat and simmer for another 10 minutes or so.
Remove the toothpicks or string, and serve. Enjoy :-)
I usually serve this with a white rice with snow peas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 647 | ||
Calories from Fat: 365 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 199.3mg | 61 % | |
Sodium 604.9mg | 21 % | |
Potassium 706.7mg | 19 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 5.8g | ||
Protein 57.9g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 647
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