Serves 6-8
8 roaster boneless thigh cutlets
Salt and ground pepper to taste
4 tablespoons butter or margarine, divided
2 tablespoons chopped onion
3/4 teaspoon minced, fresh rosemary or sage, or 1/4 teaspoon dried
2 ounces chopped prosciutto or ham
1 cup cooked rice
4 tablespoons grated Parmesan cheese
1/2 cup (2-ounces) grated or diced Italian fontina or mozzarella cheese
2 tablespoons olive oil
1 cup chicken or beef broth
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon minced, fresh parsley
Trim off and discard any fat and sprinkle chicken with salt and pepper. Place between 2 moistened pieces of plastic wrap; pound until about 1/4 inch thick.
In large heavy, oven-proof skillet over medium heat, melt 2 tablespoons butter. Add onion and 1/8 teaspoon rosemary; cook, stirring occasionally, 2 to 3 minutes, until tender but not brown. Stir in prosciutto; cook 1 minute longer.
In small bowl, combine onion mixture, rice, and cheeses; season with salt and pepper to taste. Place 1 heaping tablespoon rice stuffing 1 inch from end of each pounded thigh. Roll up thighs into neat "packages", folding edges in over stuffing; tie packages with kitchen string.
In same skillet over medium heat, melt remaining butter with oil. Cook Rice Birds in butter-oil on all sides until lightly browned, about 8 to 10 minutes. Cover skillet and simmer 35 minutes. Transfer "birds" to serving platter; cut strings and keep warm.
Add broth, wine, and remaining rosemary to skillet, scraping bottom to incorporate any browned bits. Stir in cream; cook over medium-high heat until sauce is thick enough to lightly coat the back of a spoon. Return birds and any juices to skillet; cover with sauce and cook briefly just until heated through.
Arrange Rice Birds and sauce on serving platter and sprinkle with parsley.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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