Cambozola - Stuffed Chicken Breasts wrapped in Prosciutto di Parma with a Cambozola Cream Sauce

Cambozola described as a French triple cream meets Gorgonzola.  Created and still made by Hofmeister-Champignon out of Germany.  It's creamy yet with the blue coming through bite by bite.  

This cheese is amazing to make a sauce out of such as this chicken breast stuffed with herbs, shallot, wrapped in Prosciuto di Parma.  The idea is a upgrade to the traditional chicken breast stuffed with Gorgonzola, herbs and wrapped in bacon.  

I prefer to make the sauce as the cheese will just cook out of the chicken rendering a fatty mess.

• Two large chicken breasts.  Sliced open enough to stuff per the size of the breast.  Enough to be able to put in herb stuffing and roll.  Our meat department carries very large organic breasts so keep in mind the size of what you can get as to how much stuffing you will need.
• Chopped parsley or any herbs you have.  If the holidays maybe some Sage, Thyme or Rosemary.  About 3-4 heaping tablespoons chopped.
• Shallot about 3-4 heaping tablespoons chopped. 
• Teaspoon salt and cracked pepper, or more to your liking.
• Six full sized slices of Prosciutto di Parma.  Thin but not too thin as it will tear apart as you wrap the chicken.
• Toothpicks to hold the breast together.

For the Cambozola Cream Sauce

• Wedge of Cambozola.  Mine was 1/3 pound give or take a bit.  
• One and a half cups of dry white wine such as Sauvignon Blanc.
• 1-2 tablespoons chopped garlic depending on your preference.  
• Cracked Black pepper to taste.  
• 1/4 cup chopped Parsley.

1. Mix herbs and shallot and divide between the two breasts.  Depending on how you cut the breasts you would put the stuffing closer to the end you will begin to roll with or with very large breasts spread across the base of the slit.  
2. I had six large slices of a newly opened Prosciutto di Parma from a deli.  If you can only find in a package at a super box store, use more as they will be much smaller than the slices you can get from a deli.   Wrap the breasts with the Prosciutto di Parma and close utilizing the toothpicks on the open slit side to help keep the breasts closed while cooking.  
3. Cook in oven for about 25-35 minutes at 350 degrees.  Temp should be at or near 165 when done.  Temp at 20 minutes for smaller breasts and 30 for much larger breasts.

For the cream sauce.

1. Saute garlic in a tablespoon of oil to wake up, translucent and then add wine to cook off as you don't want the garlic to burn.  
2. Simmer for about 11 minutes then add your Cambozola cheese wedge in chunks rind removed.  Stir consistently until because a creamy sauce.  Add the 1/4 cup of chopped parsley.
3. Drizzle over cooked stuffed chicken breasts.  Fresh seasonal Asparagus takes on the flavors of the sauce well as a side.

REMEMBER LIFE IS TOO SHORT TO EAT BADLY!