Chicken Prosciutto Pinwheels In Wine Sauce Recipes

PROSCIUTTO CHICKEN IN WINE SAUCE

Prosciutto Chicken in Wine Sauce image

"Last year, I decided to grow basil, sage and thyme. The scent of sage is very enticing to me, so I included it in this recipe. The rest just happened." - Lorraine Caland - Thunder Bay, Ontario

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 broiler/fryer chicken (3 pounds), cut up and skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup white wine or reduced-sodium chicken broth
4 thin slices prosciutto or deli ham, chopped
1 shallot, chopped
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced

Steps:

Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil and butter., Add the remaining ingredients, stirring to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Bring sauce to a boil; cook for 10-12 minutes or until liquid is reduced to 3/4 cup. Serve with chicken.

Nutrition Facts : Calories 231 calories, Fat 11g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN-PROSCIUTTO PINWHEELS IN WINE SAUCE

Chicken-Prosciutto Pinwheels in Wine Sauce image

We host a large group for holiday meals, and these pinwheels always go over well alongside the regular dishes. I often double this recipe and use two 13x9-in. pans. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
6 thin slices prosciutto or deli ham
6 slices part-skim mozzarella cheese
2 large eggs, lightly beaten
1/2 cup Italian-style panko bread crumbs
1/2 cup butter, cubed
1 shallot, finely chopped
2 garlic cloves, minced
3 cups Madeira wine

Steps:

Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks., Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into 3 slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight., Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken., Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.

Nutrition Facts : Calories 581 calories, Fat 30g fat (15g saturated fat), Cholesterol 227mg cholesterol, Sodium 827mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 48g protein.

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