Another success tonight. We had Rolled Chicken Breasts Stuffed with Prosciutto and Barley. This recipe was reviewed by Joe on November 6, 2007.
This was served with mashed potatoes. Everyone went for seconds. It is so good that it is now going to be a recipe for guests. It's really easy to make and you want to eat it righ away as soon as you start sauteing the onions with the prosciutto and the rosemary. However, you have to wait because you need to add some barley and chicken bouillon to the onion mixture and let it simmer until tender. Then you stuff the chicken with this mixture and I added shredded parmigiano reggiano cheese. Then it's rolled and wrapped into a thin slice of prosciutto. It goes in the oven and it is covered with half a cup of white wine. I think that's what makes the chicken so tender, the addition of the wine. Once you put it in the oven, the house is filled with the flavors and you just go crazy waiting to eat the dish. To help you wait, just finish that bottle of white wine.
Rolled chicken breasts with prosciutto and barley
Posted by Helene Peloquin on Sunday, November 25, 2007