Rolled Chicken Breasts Stuffed with Prosciutto and Barley

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 Stuffed with Prosciutto and Barley (Adapted from Real Food)

1/4 cup chopped prosciutto
1 teaspoon olive oil
1/2 cup chopped onion
1 teaspoon minced fresh rosemary
1/4 cup pearled barley
1/2 cup chicken broth
1 tablespoon fresh grated Parmesan cheese
4 boneless/skinless chicken breast halves
4 thinly sliced pieces of prosciutto
1/2 cup white wine
1 teaspoon cornstarch
1 tablespoon water

In a small saucepan, heat oil over medium. Add onion and cook until softened, about 4 to 6 minutes. Stir in the 1/4 cup chopped prosciutto and rosemary - cook until the prosciutto is lightly browned, about 4 to 6 minutes more. Stir in barley and broth - bring mixture to a boil, reduce heat, cover and simmer until the barley is tender, about 20 to 30 minutes. Remove and let cool.

While you wait for the barley to cool, preheat the oven to 400 degrees.

Stir the cheese into the cooled barley mixture.

With a sharp knife, carefully butterfly the chicken breasts - cover them with plastic wrap and pound each breast to make a thin sheet of chicken. Evenly divide the barley mixture between the chicken breasts. Roll up each breast, starting on the long side, and then wrap each breast with a slice of prosciutto. Place the breasts, seam side down, into a casserole dish lightly coated with nonstick spray - try to give them enough room so they are not touching. Pour the wine into the dish and cover. Place in the oven and bake for 15 minutes - remove the cover and continue to bake for about 10 minutes more or until a thermometer inserted into the chicken registers 160 degrees. Carefully remove the chicken breasts and cover to keep warm. Pour any remaining liquid from the casserole dish into a small saucepan - bring the juices to a boil over high heat.

In a small bowl, stir together cornstarch and water. Whisk cornstarch slurry into the hot liquid and cook, whisking constantly, until thickened, about 1 to 3 minutes. Serve the chicken sliced on the diagonal with some of the thickened sauce over the top.

Makes 4 servings.