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Creamy Chicken and Prosciutto Stuffed Shells
Bake up a batch of these Creamy Chicken and Prosciutto Stuffed Shells – then enjoy leftovers all week!
Ingredients
1/2 box jumbo shells (Our 12oz box of shells contained 40 - we used about 20 for this recipe)
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups onion, diced
1/2 pound prosciutto diced
1 1/2 pounds ground chicken thigh meat *
1 tablespoon fresh sage, chopped
1 tablespoon garlic, minced
3 eggs
1/2 cup bread crumbs (seasoned or plain)
1/2 cup panko bread crumbs
1 generous cup grated Romano cheese
1 tablespoon flat leaf Italian parsley chopped
1 teaspoon freshly ground black pepper
1 tablespoon fresh basil, chopped
4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1 cup half and half
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 teaspoon dry mustard
Few grinds nutmeg
Instructions
- Place a large pot of water on to boil and once boiling, add two teaspoons kosher salt then the shells. Cook for 9 minutes then remove and rinse with cold water and set aside.
- Preheat oven to 425 degrees F.
- In a large sauté pan, melt butter in oil and add onions and prosciutto and cook for three minutes over medium high.
- Add ground chicken meat, sage and garlic and cook just until the chicken is just undercooked. A few undercooked pink pieces is fine since it will continue to cook in the oven.
- Cool this mixture a little to about room temperature.
- In a large bowl, mix eggs, both bread crumbs, cheese, parsley, pepper and basil.
- Add the cooked mixture to the bowl and stir to combine.
- Divide the mixture between the 20 shells and place on your counter or cutting board while you make the sauce
- Heat a medium sauce pan over medium heat and add butter to melt.
- Once melted, add flour, stir and cook for three minutes.
- Add milk and whisk to form a thick sauce.
- Whisk in the half and half to finish the sauce along with the salt, pepper, mustard and nutmeg.
- Cook over medium for a few minutes then remove from heat.
- In a 9×13-inch pan, ladle a little of the sauce on the bottom and place the 20 stuffed shells onto the sauce, stuffing side up.
- Lade the remaining sauce over the top of each shell and cover with parchment and foil.
- Bake for 25 minutes covered and 5 minutes uncovered.
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Notes
*For best results, buy boneless skinless chicken thighs then grind yourself or have your butcher grind for you.
