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  • Writer's pictureCarlos Sarmiento

Prosciutto-Provolone-Spinach stuffed Herbed-crusted Saffron Chicken with Mushroom Wine Sauce

Updated: Nov 13, 2022

(Photo: Carlos Sarmiento)

France meets Italy again with this savory new dish that is satisfyingly filling as it is surprisingly easy to do.

This fusion style cooking brings a new Italian twist to a classic French chicken recipe...cordon blue a la Italiana.

Cordon Blue is a dish consisting of a meat (usually chicken) rolled up or stuffed with cheese and often with ham, breaded and then pan or deep fried.

Inspired but the gastronomically-renowned Italian region of Emilia-Romagna, I decided to change this dish up, Italian style, by stuffing it with prosciutto, sharp provolone cheese and spinach, then rubbed inside and out with some herbs and baked to perfection.

(Photo: Enzo Romano)

The final touches of coating the chicken with saffron and topping it off with an earthy mushroom wine sauce, produces a dish that guarantees amazing flavors with every bite.

Let’s get cooking!


Prosciutto-provolone-spinach stuffed herbed-crusted saffron chicken breast with mushroom wine sauce

Wine pairing:

2018 Louis Jadot - Aurum Pinot Noir

(Beaune, Burgundy - France)

Serves 2-4



  • 2 (1 lb each) chicken breast, sliced horizontally, butterfly style and lightly pounded

  • 4-6 slices of sharp provolone cheese

  • 4-6 slices of prosciutto di Parma ham

  • 1 cup of fresh spinach leaves

  • 1 tablespoon of dried oregano

  • 2 tablespoons of fresh Rosemary, finely chopped

  • 1/4 cup of extra Virgin olive oil

  • zest of one lemon

  • 1 teaspoon of salt

  • 1 teaspoon of freshly cracked pepper

  • 1/2 tablespoon of ground sage

  • 1 teaspoon of ground turmeric

  • 2 teaspoons of saffron, diluted in 4 tablespoons of water (in a small bowl)

Mushroom Wine Sauce:

  • 1 1/2 cups of sliced mushrooms

  • 1 medium shallot, finely minced

  • 1 garlic clove, finely minced

  • 2 tablespoons of butter

  • 1 teaspoon of Dijon mustard

  • 1/4 cup of vegetable stock

  • 1/2 cup of red wine

Dish garnish:

  • Arugula

  • French baguette style bread, sliced



  • Preheat oven to 350 degrees F.

  • In a medium bowl, mix olive oil, lemon zest, salt/pepper, sage, oregano, rosemary and turmeric. Set aside.

  • Lightly coat an oven-proof baking dish with olive oil.

  • Drench each chicken breast in oil/herb mixture and place open faced (butterflied) on a clean cutting board. On each chicken breast arrange evenly slices of provolone, prosciutto and spinach leaves. Close chicken breasts and carefully arrange them on oven-proof dish.

  • Stir bowl with diluted saffron-water mixtures and spoon evenly on top of chicken breasts. Bake for 30-35 minutes.

Mushroom Wine Sauce:

  • In a medium sauce pan, melt butter on medium heat. Add garlic and shallots and cook for 3 minutes.

  • Add mushrooms and cook for 7 minutes.

  • Add vegetable stock and bring to a boil, stirring constantly.

  • Add red wine and reduce heat to a simmer. Continue to stir for approximately 5 minutes.

  • Add Dijon mustard and stir for an additional 5 minutes. Keep warm.

Serve it up!

On each serving dish, place a whole chicken breast on the middle of the plate. Cut the breast in half and open it up to show layers of the prosciutt, cheese and spinach stuffing.

Spoon some of the mushroom sauce on top and in between the cut chicken pieces. Garnish with some arugula on the side of the dish.

Arrange some freshly sliced crusty baguette bread on a small plate or basket (trust me, you are going to want to scoop up the mushroom wine sauce and chicken juices with the bread).

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

Special thanks to my friends at Kobrand Wines & Spirits and Louis Jadot USA for their wonderful contribution of this rare and delightful Pinot Noir.

2018 - Louis Jadot - Aurum Pinot Noir

(Beaune, Burgundy - France)

(Photo: Carlos Sarmiento)

Aurum takes its name from the Latin word meaning gold, as it is grown among the rocky soils of the sunny southern part of Burgundy.

Grapes: 100% Pinot Noir

Taste: Quite the inviting type of medium-bodied, fleshy red wine with plenty aromas of cherries, raspberries, and strawberries. Hints of spices and earth tones with chalky tannins.

Food pairing: Pairs well with a wide range of world cuisines such as tapas, roasted vegetables and grilled meats.



New York International Wine Competition


Decorative wine drip collar by:

(Special discount promo code: CFW15)

(Photo: Boudewijn “Bo” Boer)

173 views2 comments


Jun 10, 2021

Is there something else I can use instead of saffron—otherwise, 2 tsp of saffron would be prohibitively expensive

Carlos Sarmiento
Carlos Sarmiento
Jun 10, 2021
Replying to

Hi there! Yes you can substitute saffron with a little dusting of turmeric on top of the chicken just before baking it. Turmeric will also give it a nice golden color. Enjoy!

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