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Preheat oven to 350 degrees.
Sauté shallots in butter, then add peppers, spinach, salt and pepper. Cook for an additional two to three minutes, or until spinach has wilted.
Add chicken base and cream cheese, mixing to combine, and then remove from heat.
This stuffing should be divided over the four slices of prosciutto, which are then rolled.
If you haven't already, make long, deep slits in the thickest part of your chicken breasts and insert the rolls.
Heat a heavy, oven proof skillet and sear chicken breasts over high heat on both sides, then place the skillet in oven and cook until the meat is no longer pink and juices run clear. Remove chicken breasts from skillet and set aside.
Using the same skillet, sauté garlic and mustard seeds in the juices from the chicken, then deglaze by pouring in white wine. Add salt and pepper, then cream, and reduce to preferred consistency.
Top chicken breasts with sauce, then serve.
This dish is excellent when accompanied by steamed vegetables or a colorful salad.
(Serves 4)
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