Sage And Prosciutto Stuffed Chicken Breast

• 4 x 7 oz boneless chicken breasts
• 2 cloves garlic, crushed
• 1 tbsp sage, chopped
• 1/4 cup parsley, chopped
• 1/4 cup Dijon mustard
• 2 thin slices prosciutto, cut in half
• 2 tbsp unsalted butter
• 1/2 cup dry sherry
• None None Mashed potatoes, to serve
• None None Salad, to serve

1. Preheat oven to 350u0b0F. Butterfly the chicken breasts and place on a cutting board. Cover each breast with a sheet of plastic wrap. Using a rolling pin or meat mallet, gently flatten chicken until as thin as possible without tearing.
2. Combine garlic, sage and parsley in a small bowl. Spread mustard on inside of each chicken breast. Top each with prosciutto and the garlic mixture. Starting with a long edge, roll up each fillet as tightly as possible and tie neatly with string in several places.
3. Melt butter in a Dutch oven over medium heat. Add chicken and cook for 3-4 minutes, until golden all over. Pour over dry sherry and transfer to the oven to bake for 10 minutes, until juices run clear when pierced with a skewer.
4. Remove chicken from oven, cover with foil and set aside for 5 minutes. Remove string. Slice each roll into 1 inch slices and arrange on warmed dinner plates, spooning cooking juices over. Serve with mashed potatoes and green salad.

chicken breasts, garlic, sage, parsley, dijon mustard, thin slices prosciutto, butter, sherry, potatoes, salad

Taken from recipes-plus.com/api/v2.0/recipes/26808 (may not work)