Cheese and Prosciutto Stuffed Chicken Breasts

  • 2 boneless chicken breast halves
  • ¼ cup spreadable garlic and herb cream cheese
  • 4 thin slices prosciutto
  • 2 tbsp chopped oil packed sun-dried tomatoes
  • 6-12 basil leaves, depending on size
  • 2 tbsp olive oil
  • salt and pepper to taste
  1. Preheat oven to 350 F degrees.
  2. Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
  3. Spread ½ of the cream cheese on each chicken breast. Scroll down for step pictures. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
  4. Heat the olive oil in a oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides.
  5. Place skillet in oven and bake chicken for an additional 40 to 45 minutes, until chicken is cooked through.
  6. Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts. To double the recipe simply double all the ingredients.
nutrition information
Serving size: 252g Calories: 419 Fat: 15.5g Saturated fat: 5.0g Unsaturated fat: 0.0g Trans fat:0.0g Carbohydrates: 2.4g Sugar: 1.9g Sodium: 800mg Fiber: 1.4g Protein: 64.0gCholesterol: 169mg

from Blogger http://www.cooking-recipes-love.tk/2016/10/cheese-and-prosciutto-stuffed-chicken.html
Find more at It’s your life


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s