Caprese-Stuffed Chicken with Balsamic Demi-Glaze
Powdered gravies and sauces can save you a lot of time. I like using them as a base and add my own ingredients to significantly change the sauce to cater to my dish.
- 2 Chicken Breast, boneless and skinless
- 1 small container of Bocconcini, sliced (I like Tre Stelle)
- Bunch of Basil
- 4 slices of Prosciutto
- 1 Tomato, chopped
- 1 clove of Garlic, minced
- Salt & Pepper
- 3 tbsp Olive Oil
- Knor’s Demi-Glace
- ¼ cup Balsamic Reduction
Pre-heat oven at 375°F.
Dice the tomato and place in a small bowl. Add olive oil, garlic and season with salt and pepper.
Pound the chicken with a meat mallet until the chicken is 1/2” inch thick. Lay down a piece of ciran wrap on a flat surface. Lay down 2 piece of prosciutto in the middle, slightly overlapping. Lay down the one of the chicken breast on top of the prosciutto. Season chicken and add tomato mixture, basil and bocconcini (see picture below) Using the ciran wrap, roll the chicken into a log, ensuring that it is the prosciutto wraps around the whole log.
Place chicken log, seem-side down, in an oiled baking dish. Place in the oven in the middle rack and cook for 40 minutes, or until chicken is fully cooked.
When there is 10 minutes left, follow directions on the package of the demi-glace, and add the balsamic reduction.
Serve with rice and salad.