Sage And Prosciutto Stuffed Chicken Breast - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
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.
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.