France meets Italy with this savory new chicken recipe that is as satisfyingly filling as it is surprisingly easy to do. This fusion style cooking brings a new Italian twist to a classic French chicken recipe…cordon bleu a la Italiana.
Cordon bleu is a chicken recipe (or other meat) rolled up or stuffed with cheese and often ham then breaded and pan- or deep-fried.
Inspired by the gastronomically-renowned Italian region of Emilia-Romagna, I decided to change this dish up, Italian style, by stuffing it with prosciutto, sharp provolone cheese, and spinach, then rubbed it inside and out with some herbs and baked it to perfection.
The final touches of coating the chicken with saffron and topping it off with an earthy mushroom wine sauce produces a dish that guarantees amazing flavors with every bite.
Prosciutto, provolone, spinach stuffed and herb-crusted saffron chicken breast
Mushroom wine sauce
2018 Louis Jadot – Aurum Pinot Noir
Let’s get cooking!
Prosciutto, Provolone, Spinach Stuffed and Herb-Crusted Saffron Chicken Breast with Mushroom Wine Sauce
- 2 (1 lb each) chicken breast, sliced horizontally, butterfly style and lightly pounded
- 4-6 slices of sharp provolone cheese
- 4-6 slices of prosciutto di Parma ham
- 1 cup of fresh spinach leaves
- 1 tablespoon of dried oregano
- 2 tablespoons of fresh rosemary, finely chopped
- 1/4 cup of extra virgin olive oil
- Zest of one lemon
- 1 teaspoon of salt
- 1 teaspoon of freshly cracked pepper
- 1/2 tablespoon of ground sage
- 1 teaspoon of ground turmeric
- 2 teaspoons of saffron, diluted in 4 tablespoons of water (in a small bowl)
- Arugula and French baguette, to serve
Mushroom Wine Sauce:
- 1 1/2 cups of sliced mushrooms
- 1 medium shallot, finely minced
- 1 garlic clove, finely minced
- 2 tablespoons of butter
- 1 teaspoon of Dijon mustard
- 1/4 cup of vegetable stock
- 1/2 cup of red wine
- Preheat oven to 350 degrees F. In a medium bowl, mix olive oil, lemon zest, salt/pepper, sage, oregano, rosemary, and turmeric. Set aside.
- Lightly coat an oven-proof baking dish with olive oil.
- Drench each chicken breast in oil/herb mixture and place open faced (butterflied) on a clean cutting board. On each chicken breast, arrange slices of provolone, prosciutto, and spinach leaves. Close chicken breasts and carefully arrange them on oven-proof dish.
- Stir bowl with diluted saffron-water mixture and spoon evenly on top of chicken breasts. Bake for 30-35 minutes.
Mushroom Wine Sauce:
- In a medium sauce pan, melt butter on medium heat. Add garlic and shallots and cook for 3 minutes.
- Add mushrooms and cook for 7 minutes.
- Add vegetable stock and bring to a boil, stirring constantly.
- Add red wine and reduce heat to a simmer. Continue to stir for approximately 5 minutes.
- Add Dijon mustard and stir for an additional 5 minutes. Keep warm.
On each serving dish, place a whole chicken breast on the middle of the plate. Cut the breast in half and open it up to show layers of the prosciutto, cheese, and spinach stuffing.
Spoon mushroom sauce on top and in between the cut chicken pieces. Garnish with arugula on the side. Arrange sliced baguette on a small plate or basket (trust me, you are going to want to scoop up the mushroom wine sauce and chicken juices with the bread).
Bon appetit! Enjoy!
Aurum takes its name from the Latin word meaning “gold,” as it is grown among the rocky soils of the sunny southern part of Burgundy in Beaune, France.
Grapes: 100% Pinot Noir
Taste: Quite the inviting type of medium-bodied, fleshy red wine with plenty aromas of cherries, raspberries, and strawberries. Hints of spices and earth tones with chalky tannins.
Food pairing: Pairs well with a wide range of world cuisines such as tapas, roasted vegetables and grilled meats.