Preheat oven to 350°F. Grease a
9x13-inch baking dish with cooking spray
Cook ancient grain medley as direct on
package using, the chicken broth, allow to cool.
*Divide the cooked grains in half and
place one half in a small bowl. Add 1/2 cup Swiss cheese to cooked grains and
Cut each breast in half, making a total of 8 pieces, and cut a pocket in each chicken breast piece
(taking care to not cut all the way through). Spoon approximately 2 Tbsp. of
cheese, grain mixture into pocket of each chicken breast.
Wrap each stuffed
chicken breast with a slice of prosciutto. Dredge each wrapped breast in
seasoned flour. Heat olive oil in a large skillet. Brown all sides of the
wrapped chicken breast. Browning seam side down first will help prosciutto
Reserve pan drippings.
Lay each browned chicken breast, seam
side down, in prepared dish.
Drizzle with a little olive oil. Bake for 25-30 minutes or until internal
temperature is 165°F.
Sprinkle remaining cheese over chicken
breasts during last 5- 10 minutes of baking.
If you want to really make this an
impressive dish you can make this simple but elegant sauce to spoon over the
baked chicken breasts.
Reserved pan drippings
1/2 cup white cooking wine or a dry
white table wine (can substitute chicken broth)
1 tsp. chicken bouillon granules
1 Tbsp. Hodgson Mill Cornstarch or Hodgson Mill NON GMO Cornstarch
1 cup heavy whipping cream
In a small bowl, stir the cornstarch
and whipping cream together.
Heat the reserved pan
drippings with the white wine, add bouillon. Heat to simmering. Add cornstarch
mixture, stirring constantly until thickened. Serve over baked chicken breasts
*You can use leftover ancient grains in
a salad or as a side dish with any entrée.
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