The actress and author of the new cookbook The Real Girl's Kitchen shares 'a dinner party favorite'
PROSCIUTTO-WRAPPED CHICKEN WITH SHALLOT SAUCE
Makes 4 servings
8 oz. goat cheese, softened
4 (6-oz.) boned and skinned chicken breasts
Freshly ground black pepper
1 tbsp. fresh thyme leaves
20 (2×6-in.) slices prosciutto
2 tbsp. olive oil
2–3 shallots, thinly sliced
½ cup each white wine, chicken broth and reduced-fat milk
1 tbsp. flour
1. Preheat oven to 350º. Cut lengthwise pocket in each breast. Stuff goat cheese evenly in pockets. Season breasts as desired with salt, pepper and thyme. Wrap prosciutto evenly around breasts.
2. Bake in a lightly greased 9×13-in. baking dish for 15 to 25 minutes or until thermometer inserted into thickest part registers 165º and juices run clear.
3. Cook shallots in hot oil in skillet over medium-low heat, stirring often, 2 to 3 minutes. Add wine and broth; bring to a boil.
4. Whisk together milk and flour; whisk into broth mixture. Return mixture to a boil; reduce heat and simmer, stirring occasionally, 8 to 10 minutes until sauce thickens. Spoon sauce over chicken. Sprinkle with additional pepper.
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- Ana Calderone.