An extraordinary dish featuring bone-in
chicken breasts stuffed with Parmesan cheese, prosciutto ham,
raisins, dates and shallots served with a buttery vermouth sauce.
This delicious recipe is from the JNA Institute
of Culinary Arts, Philadelphia, PA
Chicken Breasts Stuffed
with Dried Fruits
- 4 bone-in, skin-on chicken breast halves
(split breasts)
1/4 cup freshly grated Parmesan cheese
8 slices prosciutto ham, diced
2 tablespoons golden raisins, diced
2 tablespoons dates, diced
2 tablespoons currants
2 shallots, minced
2 cloves garlic, minced
1 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup red Vermouth
4 tablespoons butter
- Preheat oven to 350°F (175°C).
- In medium bowl, combine Parmesan cheese,
prosciutto ham, raisins, dates, currants, shallots and garlic.
Mix well.
- With fingers, gently loosen skin from
chicken breasts to form a pocket. Place one quarter of the mixture
under the skin (into the pocket) of each chicken breast. Place
chicken, skin-side-up, in roasting pan; pour stock around chicken
breasts. Sprinkle with salt and pepper. Place in preheated oven
and bake until cooked throughout, about 55 to 60 minutes.
- Remove chicken breasts from pan and keep
warm. Strain broth and drippings into a medium size bowl. Place
small saucepan over high heat; add Vermouth. Bring to a boil;
cook about two minutes to reduce. Add strained stock, bring to
a boil and reduce another 5 - 8 minutes, or until liquid is reduced
by half. Lower heat and slowly whisk in butter, adjusting heat
so that sauce doesn't boil. When butter has melted, plate chicken,
spoon some sauce over breasts and serve immediately. Pass remainder
of sauce separately.
Makes 4 servings.
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
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