Cheesy Herb Stuffed Prosciutto Wrapped Chicken Food

PROSCIUTTO-WRAPPED CHICKEN WITH GARLIC AND HERB CREAM CHEESE

Steps:

• In a small bowl, stir together cream cheese, garlic, basil leaves and pepper.
• Place chicken tenders on a sheet of waxed paper. Spoon 1/6th of cheese filling evenly onto the center of chicken tender. Top with a second chicken tender. (Note: The original recipe didn't call for salt, but at this point you can season with salt and pepper.) Wrap a slice of prosciutto ham around the filled chicken. Repeat this to make a total of 6 stuffed chicken tenders.
• In large nonstick skillet, melt butter over medium heat until foamy. Add chicken and cook 3 minutes, turn, reduce heat to low and cover. Cook 8 minutes or until chicken is no longer pink inside.
• Tip: Toss hot cooked noodles in the buttery pan juices left in the skillet. Add a little chopped parsley for a great side dish.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
• With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
• Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

PROSCIUTTO GARLIC AND HERB CHEESE STUFFED CHICKEN WITH TARRAGON

Steps:

• Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
• Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
• Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
• Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
• Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH HERBED RICOTTA

Steps:

• Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
• Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
• Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
• Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
• This is delicious served with oven roasted asparagus and makes and elegant but simple meal.

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.