Chip’s Stuffed Chicken Cutlets Royale

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Chip’s stuffed chicken cutlets royale recipe, recipe Rating: 4.9
Number of votes:116

Chicken cutlets stuffed with prosciutto, fresh mozzarella, and Monterey Jack cheese, cooked in a White Zinfandel wine sauce with fresh thyme.
Ready in: 50 mins

Ingredients

Serves: 4

• 8 large chicken cutlets, pounded thin and of equal size
• 8 pieces thinly sliced prosciutto
• 2 cloves garlic, minced
• 1 teaspoon finely chopped shallots
• 8 large slices thinly cut fresh mozzarella cheese
• 1 cup shredded montery jack cheese
• 1 cup White Zinfandel wine (do not substitute cooking wine/sherry))
• 1 cup low-sodium chicken broth or chicken stock
• 1/3 cup heavy cream
• 1/4 teaspoon chopped fresh thyme
• Kosher salt and fresh-ground pepper, to taste
• 1/4 cup olive oil

Preparation method

Prep: 15 mins | Cook: 35 mins

1. Cover four cutlets each with 2 slices of prosciutto, a slice of mozzarella cheese, and equal amounts Monterey Jack. Place other 4 cutlets on top of each covered cutlet to form 4 raw chicken “sandwiches.”
2. Press down edges of cutlets to form a seal, or weave toothpicks around the edges to hold in filling.
3. In a large skillet, eat olive oil on medium-high heat.
4. Place cutlets gently in pan and heat until browned on both sides and until meat is no longer pink in the middle, about 15 minutes. The chicken should form a seal while cooking so that filling does not leak out. Remove cutlets from pan to a warm dish.
5. Add a little more oil to the pan. Saute garlic and shallots for 2 minutes, until translucent.
6. Deglaze pan with cup of wine. Add chicken broth and continue cooking until sauce begins to reduce and thicken, about 10 minutes.
7. Add chopped thyme, salt and pepper to taste. Then combine with heavy cream and continue to cook on low heat.
8. Remove toothpicks from chicken, if using, and place chicken cutlets back into the skillet. Spoon sauce over cutlets.
9. Cover and simmer 4 to 5 minutes, continuing to spoon sauce over chicken. If sauce reduces too much, add a little more wine and a little more chicken broth.
10. Enjoy!!!Serving Suggestion

Serve with angel hair pasta or spinach-flavored pasta.