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How to make it

  • Preheat oven to 400°; bring a pot of salted water to a boil for cooking the pasta. Season chicken with pepper, then stuff with cheese as shown in the photo at right. Wrap each breast in two overlapping slices of prosciutto.
  • Saute chicken in oil and butter in a nonstick skillet over medium-high heat. Cook, turning to brown all sides, 6–8 minutes total. Place chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest 5 minutes before serving.
  • Cook pasta in boiling water for 4 minutes while chicken is in the oven. In a bowl, whisk together the cream, Parmesan, egg yolk, zest, and seasonings; top with arugula.
  • Drain the pasta, add it to the bowl, and toss to coat pasta and wilt the greens.
  • Saute shallots for the sauce in butter over medium-high heat using the same skillet the chicken was browned in. Cook until shallots are soft, 1 minute. Deglaze with wine; simmer over high heat until nearly evaporated.
  • Add broth and lemon juice; simmer until reduced by half, 3 min. Finish sauce with butter and sage. To serve, divide pasta between two plates, place chicken alongside pasta, then drizzle with sauce.
  • C@H Notes:
  • { Cut a slit in each seasoned chicken breast (do not slice through). Place cheese inside slit, then wrap snugly in overlapping slices of prosciutto.
  • {Turn chicken frequently while sautéing to brown all the way around. Add drained hot pasta on top of the greens to wilt them quickly.
  • {Swirl butter and sage into sauce—do not boil or sauce will separate
  • Per serving: 1027 calories; 57% calories from fat;
  • 65g total fat; 48g carb.; 1228mg sodium; 2g fiber;
  • 62g protein

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