Stuffed Chicken Breasts with Berry Conserve

Here is the Recipe for Berry Conserve, one of the ingredients in the recipe below.  This recipe was contributed by Heather Blake of RockyMountainCooking.com and Lea Ann Brown of HighlandsRanchFoodie.com.  I’d serve this to company for a special occasion – it’s elegant and everybody loves it. It’s wonderful with or without chiles.

Stuffed Chicken Breasts with Berry Conserve

 

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Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

This won the People's Choice award at the Copper Bottom cookoff on March 9. It is an elegant dish and is great with or without green chiles. Make the Berry Conserve ahead of time.

Author: Heather Blake

Recipe type: Entree

Serves: 4-6

Ingredients

• 2 chicken breasts pounded to ¼ inch
• 2 Slices prosciutto
• 4 Slices brie cheese
• 4 tbs butter
• 2 tbs olive oil
• ½ cup white wine
• ½ cup chicken stock
• 6 tbs Berry Conserve
• 4 sage leaves, chopped
• Salt and Pepper
• 2 tbsp diced green chiles, hot or medium hot (optional)

Instructions

1. Place one slice of prosciutto, 2 slices of brie cheese and 1 tbs of Berry Conserve on pounded chicken breast. Roll up and secure with toothpick. Season all sides with salt and pepper.
2. In a skillet, heat olive oil and 2 tbs butter until bubbly. Add chicken rolls and brown on all sides.
3. Add chicken stock, wine, sage leaves, chiles, and remaining Berry Conserve, cover pan and cook chicken until done. 6-8 minutes.
4. Remove chicken and add remaining butter and cook liquid until sauce has thickened.
5. Cut into 1 inch slices and serve with sauce drizzled over.

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