These cheesy stuffed chicken rolls will impress everyone, whether it's your family on a weeknight or your guests at a dinner party. You can even prepare the chicken the day before and cook it quickly when you need to! So easy and delicious!
2 (250g) blocks light cream cheese
1/2 cup minced Spanish onion
3 cloves garlic, minced
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
8 slices prosciutto
8 leaves fresh basil
3 tablespoons (60ml) olive oil
3 tablespoons plain flour
1/2 cup (125ml) white wine
2 cups (500ml) chicken stock
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Mix the cream cheese, Spanish onion, garlic and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 cm.
Spread the cream cheese mixture over the flattened chicken breasts then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling and secure with toothpicks. Cover and refrigerate 1 hour to overnight.
Heat the olive oil in a large frypan over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan and set aside. Whisk the butter and flour into the frypan until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine and cook for 1 minute. Pour in the chicken stock and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the frypan and cover; cook until the chicken is no longer pink in the centre, about 5 minutes.