Stuffed Chicken Breast

For 4 portions: 4 "supreme cut" chicken breasts (with the skin and drumsticks), 4 large slices of prosciutto, 100gr. roasted red peppers, 100gr. spinach, 50gr. cream cheese, 1/2 cube chicken base, chopped onion, butter, salt, pepper. For the sauce: 120gr. sliced mushrooms, 50 ml. white wine, 100 ml. table cream.

Sauté the onions in the butter, add the spinach, the diced peppers, salt and pepper to taste. Cook for 1 minute more and then add the chicken base and the cream cheese. Mix nicely and remove from the heat. Divide the stuffing over the 4 prosciutto slices and roll them. Make large, long slits in the thickest part of the breasts and push the stuffing inside. Heat a cast iron pen on the stove, grease the bottom and sear the breasts on both sides. Put them in the oven with the same pan until they reach 165 F internal temperature. When ready, remove the breasts from the pan and put the sliced mushrooms. Sauté for 1 min. and deglaze with the white wine. Add the cream, salt and pepper to taste and reduce. Pour the sauce over the ready breasts and serve.

Recipe courtesy of Chef George