Garlic and Feta Stuffed Chicken Breasts with Prosciutto and Shallot-Merlot Sauce

This dish is deceptively easy to execute and goes perfectly with our HALL Napa Valley Merlot.

4 boneless, skinless chicken breasts
2 cloves garlic, crushed
1 1/2 cups feta cheese, crumbled
1 teaspoon freshly ground pepper
4  slices prosciutto
½ cup extra-virgin olive oil
2 shallots, large, thinly sliced
1 ½ cups chicken broth
½ cup merlot
2 tablespoons rosemary, finely chopped

Preheat oven to 425 degrees.
 
Slice a 'pocket' into one side of each chicken breast, wiggling a finger inside to spread out the pocket space to the edges.  Stuff each pocket with equal amounts of garlic and cheese.
Sprinkle each breast with freshly ground pepper. 
  
Wrap each breast with a slice of proscuitto, making sure to cover the opening of the 'pocket' and tuck the ends of the slices under each breast. 

Heat olive oil in a large skillet on medium-high heat. Cook the chicken for two minutes per side, then transfer to a large baking dish, reserving skillet. Roast for 20-25 minutes or until done.

Meanwhile, using the skillet, cook the shallots on medium-high heat, stirring often, for five minutes. Add the broth, merlot and rosemary. Bring to a boil and cook for five minutes, then simmer until ready to use.
 
Coat the bottom of a large roasting dish with 1/4 cup of olive oil. Place the chicken breasts in the dish, without overlapping. Pour in the shallots, chicken broth, lemon juice and rosemary. Roast for 25-30 minutes or until done.
 
When chicken is done, place each breast on a plate and drizzle with the sauce. Serves four.

Pairs with the HALL Napa Valley Merlot.
>Order it here!