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Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 2 oz. thinly-sliced prosciutto
- 2 oz. Gorgonzola cheese
- 4 medium boneless, skinless chicken breasts
- 2 tsp. olive oil
- 1/2 c. dry white wine
- 1 tbsp. fresh lemon juice
- 1 bag mixed baby greens
Method
- On large cutting board or cookie sheet, lay prosciutto slices in single layer with short sides facing you.
- Evenly divide Gorgonzola and place in center of prosciutto slices.
- Place 1 chicken breast crosswise on each Gorgonzola pile.
- Wrap each chicken breast with prosciutto, pressing firmly to encase Gorgonzola; secure with toothpick if necessary.
- (Prosciutto will not completely cover chicken.)
- In 12-inch skillet, heat oil on medium until hot.
- Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
- Transfer wrapped chicken breasts to platter; cover with foil to keep warm.
- To same skillet, add wine and lemon juice and heat to boiling on medium-high; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits.
- Remove skillet from heat.
- Place greens in large bowl and toss with sauce.
- Arrange greens on dinner plates and top with chicken.
