Prosciutto-Wrapped Chicken

This is not my recipe, this is another great one from Chef John over at Food Wishes. Go here for his recipe and video! This is just my take on his recipe.

2 large boneless skinless chicken breasts
4 thin slices of prosciutto
Salt and pepper to taste
Kitchen twine

For the stuffing:
1/4 cup breadcrumbs (I used plain in a can from the store)
1/3 cup craisins, chopped
1 tsp fresh thyme leaves
1 tsp fresh oregano, minced
1 glove of garlic, minced (I put mine through the garlic press)
1 rounded tblsp finely grated Parmesan-Reggiano cheese
2 tsp olive oil
1 egg yolk
Cayenne, just a pinch
Salt and pepper to taste

For the pan sauce (optional):
3/4 cup chicken stock or broth
1-2 tbsp balsamic vinegar (I used 2)
1 tblsp cold butter
Salt and pepper to taste

Combine all the ingredients for the stuffing, mix gently with a fork. It won't be dry, but it won't be wet. You should be able to make a ball out of it and have it mostly stay together.

Prepare the chicken. For this, I would recommend watching Chef John's video. He had you cut a "flap" (45 degree angle about an inch deep-you don't want to cut all the way through) in the thick side of the chicken to help it lay more flat for when you pound it. I don't know how to describe it. Pound your chicken to about 1/2 inch thick. Lightly season with salt and pepper. Put 1/2 of the stuffing mixture in each flattened breast and gently pat it down to help it stay in place while you roll. Gently, but tightly roll the breast going slowly to keep it tight and not lose any of the yummy stuffing. Chef John used plastic wrap to help this process and it worked well. Next you are going to lay out two pieces of prosciutto pre breast. You want them to be about the same length as your rolled breast. Gently roll this around your chicken (again using plastic wrap helped). Next you will want 4 pieces of kitchen twine per piece of chicken. You are going to tie it up-not too tight, but enough to help hold your roll together. You can either get them in the oven, or you can wrap them back up and put them in the fridge until you are ready to cook.

To cook your chicken, put them in a lightly oiled oven safe pan in a 400 degree oven for about 25 minutes. You want the internal temperature to be 155 degrees. When they are done, remove from the oven and rest them on a plate lightly covered with foil. If you want to make a pan sauce you can, or you can go with out.

To make a pan sauce: In the pan you cooked the chicken (blot out a little of the oil) pour in the chicken stock and vinegar and reduce by half over high heat. When it has been reduced turn off the heat and add the cold butter. When it's melted and stirred in your pan sauce is done. Spoon over your sliced chicken and enjoy!