Enjoy an Italian twist on a Chicken Breast by wrapping it with Mozzarella cheese and Prosciutto. Complete the meal by enjoying a delicious white wine pan sauce on top of the chicken breasts, and you have a culinary masterpiece that’s ready in less than half an hour!
- 1 LGCM Chicken Boneless Skinless Breast
- 4 slice Prosciutto
- 4 slice Mozzarella
- 4 clove Garlic (minced)
- 2 Tbsp Olive Oil
- 2 Tbsp Rosemary
- White Wine (we highly recommend Ferrari Carano Chardonnay!)
Place the slices of Prosciutto on a flat surface and lay the Mozzarella cheese on top of them.
Spread Rosemary, Salt and Pepper evenly on top of Cheese.
Cut the chicken breast in half, so that you have two pieces of chicken.
Wrap the Cheese and Prosciutto around each chicken breast half, using 2 slices per half breast to completely cover each piece.
Heat Olive Oil and Garlic in a large pan over medium heat.
Add Chicken and cook the Breasts for 6 minutes per side until the Prosciutto is crispy and Chicken is cooked through to 165F.
Remove Chicken from pan, add 1/2 cup of Ferrari•Carano Chardonnay to pan, and simmer for 4 minutes to create a light and flavorful pan sauce.
Pour pan sauce on top of Chicken, serve on top of greens and enjoy!