Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly brush the inside of an oven-safe skillet with vegetable oil to prevent sticking. Set aside. (5 minutes)

Recipe View In a mixing bowl, combine the chopped dried cherries, bread crumbs, egg yolk, olive oil, minced garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper. Mix well until all ingredients are evenly incorporated into a cohesive stuffing. (5 minutes)

Recipe View Carefully create a 1-inch slit in each chicken breast, slicing at an angle from the thickest part towards the thinner end to form a pocket. (3 minutes)

Recipe View Place one butterflied chicken breast between two sheets of heavy-duty plastic wrap (resealable freezer bags work perfectly). On a stable surface, use the flat side of a meat mallet to gently pound the chicken to an even 1/2-inch thickness. Repeat with the remaining breast. (7 minutes)

Recipe View Place each flattened chicken breast on a fresh piece of plastic wrap. Divide the cherry stuffing evenly between the breasts, placing it in the center of each. Roll the chicken tightly around the stuffing, twisting the ends of the plastic wrap to create a secure, compact roll. (8 minutes)

Recipe View On another sheet of plastic wrap, slightly overlap two slices of prosciutto, ensuring the width is sufficient to encircle the rolled chicken breast. Unwrap a stuffed chicken breast and place it at one end of the prosciutto. Use the plastic wrap to help roll the prosciutto tightly around the stuffed chicken, creating a seamless wrap. Repeat with the remaining stuffed breast and prosciutto slices. (8 minutes)

Recipe View Lay four pieces of kitchen twine on a cutting board, spacing them about 1 inch apart. Place a chicken roll across the strings and tie each string into a knot to prevent the chicken from unraveling during cooking. Repeat with the second stuffed breast. (5 minutes)

Recipe View Place the stuffed and rolled chicken breasts in the prepared skillet. Bake in the preheated oven until the prosciutto is beautifully browned and crispy, and the chicken is cooked through, approximately 25 minutes. Use an instant-read thermometer inserted into the center of a breast to ensure it reaches at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and set aside to rest, loosely covered with aluminum foil. (30 minutes)

Recipe View Carefully drain any excess grease from the skillet, leaving the flavorful juices and browned bits (fond) behind. Pour in the chicken broth and balsamic vinegar. Bring the mixture to a boil over medium-high heat, scraping the bottom of the pan to release the browned bits. Cook until the liquid has reduced by about half, approximately 5-6 minutes. Remove from heat, add the butter, and stir until it is fully melted and incorporated into the sauce. Season to taste with salt and freshly ground black pepper. (10 minutes)

Recipe View Remove the kitchen twine from the cooked chicken breasts. Slice each breast into bite-sized medallions and arrange them on a serving platter. Drizzle generously with the balsamic-butter sauce and serve immediately. (5 minutes)