Ingredients
1 tablespoon vegetable oil
110 g dried cherries, chopped
30 g plain bread crumbs
1 egg yolk
10 ml olive oil
2 cloves garlic, minced
22 g finely grated Parmigiano-Reggiano cheese
1 teaspoon fresh thyme
1 teaspoon fresh oregano, minced
salt and pepper to taste
1 pinch cayenne pepper
2 (170 g) skinless, boneless chicken breast halves
4 thin slices prosciutto
180 ml chicken broth
22 g balsamic vinegar
15 g butter
Directions
Step 1
Preheat the oven to 200°C (400°F). Grease an ovenproof skillet with vegetable oil and set aside.
Step 2
In a large bowl, combine cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper to make the stuffing mixture.
Step 3
Make a 2.5 cm (1-inch) slit in each chicken breast by cutting at an angle from the thick end of the breast toward the thinner end.
Step 4
Place a butterflied chicken breast between 2 sheets of heavy plastic and pound it with a meat mallet to a thickness of 1.25 cm (1/2 inch). Repeat with the other breast.
Step 5
Place each breast on a piece of plastic wrap, divide the stuffing evenly between each breast, and roll into a tight roll, twisting the ends of the plastic wrap to create a tight package.
Step 6
Overlap 2 slices of prosciutto on a piece of plastic wrap. Unwrap the rolled chicken breast and place it at one end of the prosciutto. Roll the prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
Step 7
Lay 4 pieces of string on a cutting board, about 2.5 cm (1 inch) apart. Place a chicken roll across the strings and tie each into a knot to secure the chicken. Repeat with the second stuffed breast.
Step 8
Place the stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy, and the chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 74°C (165°F). Remove the chicken to a plate and loosely cover with aluminum foil.
Step 9
If desired, drain grease from the skillet, leaving juice and browned bits. Pour in chicken broth and balsamic vinegar, and bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until the liquid is reduced by half, for 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.
Step 10
Remove the twine from the chicken and slice into bite-sized pieces. Serve the chicken drizzled with the sauce.