Prosciutto Rolled Chicken Breasts with Boursin and Asparagus
Ingredients:
- thinly sliced chicken breasts
- prosciutto slices
- Boursin
- Asparagus spears
- 2 tsp garlic olive oil
- 1/2 cup Sauvignon Blanc
- 1/4 cup Vegetable or Chicken stock
- juice of half a lemon
- Ravioli – Burrata, Lemon zest & herb found at Target
- 2 Tbs butter
- toothpicks
Preheat the oven to 375f.
Lay out the prosciutto out on a cutting board. Lay a thin chicken breast on each one. Spread some Boursin cheese on each chicken breast. Top with asparagus spears. Take the prosciutto and start to roll it from the bottom up around the asparagus. Take the other side folding it over the center and secure both sides with toothpicks. Repeat with other chicken breasts.
Heat the garlic olive oil in a shallow dutch oven on the stove. Lay each chicken roll into the heated olive oil and brown on all sides. Once the prosciutto is browned, add the wine and the stock into the pan. Pop it into the oven and cook it for about 20-25 minutes. Cook until the internal temperature is 165f.
While the chicken cooks, boil the ravioli according to the package directions. Drain and put a little olive oil or butter on it to keep it from sticking. Put the lid on it keep it warm.
When the chicken is finished cooking, take the pan out of the oven and put it back on the stove. Bring to medium heat and put in the 1st pat of butter. Whisk and reduce the sauce. After it has reduced a bit, put the next pat of butter in. Whisk until smooth.
Serve the ravioli with the rolled chicken breast and ladle the sauce over both.