Proscuitto and Gruyere Stuffed Chicken with Cream Sauce
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 2 boneless chicken breasts, pounded about ½ inch in thickness
  • 4 thin slices of prosciutto
  • ¼ cup grated Gruyere cheese
  • 2 small shallots
  • 2 tablespoons butter
  • ⅓ cup heavy cream
  • 2 tablespoons minced fresh parsley
  • Salt and pepper
  1. Lay the pounded breasts smooth side down on a cutting board. Cover each with one slice of prosciutto and half of the cheese. Roll up. Cover the breasts on the outside with the remaining prosciutto, making sure that the ends are wrapped in prosciutto to keep the cheese from melting out. Bake at 375 until cooked through, about 30 minutes.
  2. While the breasts are cooking, sauté the shallots in the butter over medium high until they start to turn slightly brown. Add the cream and bring to a boil to thicken slightly. Stir in the parsley, season with salt and pepper to taste, and serve the chicken on a bed of the sauce.
Recipe by Cooking With Michele® at