Alfredo with stuffed chicken breasts is an easy weeknight meal that is a monthly regular in our house. Each time I make it it I think I will try a lighter variation but then decide that everything in moderation is a good thing and just remind myself not to eat too much. I love this paired with a fresh light salad.
1c heavy cream
1/2c freshly grated parmesan cheese
1/4c chopped fresh parsley
pinch of freshly ground nutmeg
pinch of sea salt
2tsp olive oil
Stuffed Chicken Breasts
2 large chicken breasts
6 – 8 strips of prosciutto
4-6 slices provolone cheese
1/4c chopped fresh basil
freshly grated white pepper
Pre-heat a convection oven to 400F.
Wash, pat dry and butterfly chicken breasts.
Place two – four prosciutto strips on either side of the breast layer provolone cheese on top, finish with chopped basil.
Close chicken breasts and seal open side with a skewer. Brush well with olive oil.
Place each chicken breast in a ceramic dish skewer side up. Rest either end of skewer on the dishes outer edges so the chicken is suspended above the dish and the meat does not touch the dish. Bake for 20 minutes. Rotate dish, in oven half way through. Remove from oven let rest for 5 minutes. Slice chicken breasts into 1/4 inch rounds.
Bring 4 quarts of water to a boil in a large pot. Add sea salt and olive oil. Cook pasta until al dente.
In a large skillet melt the butter over a medium high heat.
When the butter has melted add the cream, combine and then stirring occasionally cook until cream has reduced by half.
Add the freshly grated nutmeg, some freshly ground white pepper, stir until combined. Set aside.
When the pasta is cooked add the freshly grated Parmesan cheese to the skillet. Toss the pasta in the skillet until it is coated with the sauce. Season with pepper, add parsley and mix gently until combined.
Serve in warm pasta dishes. Finish with stuffed chicken breast slices.