Chicken Stuffed With Prosciutto And Feta Food

CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS

Steps:

• Preheat oven: To 450 F degrees.
• Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
• Assemble the chicken breasts: Spread ½ the cream cheese on each chicken breast. 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.
• Cook the chicken: Heat the olive oil in an 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. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
• Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.

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.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN STUFFED WITH PROSCIUTTO AND FETA

Steps:

• Lay the slices of thinly sliced chicken breast on a cutting board (or other easy to wash surface). If the cutlets are thicker than ¼ inch, or you want to make it easier to roll, beat the cutlets with a meat tenderizer hammer until they are ¼ to 1/8 inch thick. The goal is to have rectangular-shaped cutlets that are at least 1 inch wide, and roughly 4 inches long, although neither precision or consistency is important. Season both sides of each cutlet with salt and pepper. Put a slice of prosciutto on each piece of chicken. The slice of prosciutto should cover almost the entire piece of chicken. If it doesn't, use more than one slice. Put a tablespoon of crumbled feta at one end of the chicken slice. Roll the chicken lengthwise into a tight roll, like a jelly roll. [You may pin them together with a tooth pick if you like.] Put the olive oil in a large frying pan on medium-high heat. Once the oil is shimmering, place the pieces of chicken in the pan. Brown on each side. When all sides are brown, add 1/4 cup of chicken broth, 1/4 cup of white wine and 3/4 of a teaspoon of oregano to the pan. Cover and reduce heat. Cook for another 5-7 minutes, or until chicken is cooked all the way through. Remove the chicken from the pan and cover with aluminum foil or the domed lid of a pot. Add the remaining broth, wine and oregano to the pan. Scrape the pan and cook, without a lid, until the liquid is reduced to approximately 3/4 of a cup. Pour sauce over chicken and serve.

SPINACH & FETA STUFFED CHICKEN

Steps:

• Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
• Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM

Steps:

• Season chicken breasts with salt & pepper.
• In a small bowl, mix together the cream cheese and feta with a fork.
• Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
• To Freeze: Wrap individually, label, and freeze.
• To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

EASY AUSTRALIAN STUFFED CHICKEN W/ PROSCIUTTO, SUN-DRIED TOMATO

Steps:

• Slice the red pepper very thin sliced about two inches long.
• Slice the mushrooms very thinly.
• Slice the sun-dried tomatoes very thinly.
• Crush the garlic and put into small bowl.
• Put sun-dried tomatoes into small bowl.
• Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
• Butterfly the chicken breasts, then spread them apart to be stuffed.
• Spread mixture inside of chicken breasts.
• Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
• Close chicken breasts.
• Brush olive oil onto top of breast.
• Sprinkle with basil.
• Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
• Serve with your favourite vegetables.

GREEK CHICKEN CASSEROLE WITH FETA AND PROSCIUTTO

Steps:

• Preheat oven to 180°C.
• Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
• Coat the onion with cooking oil spray and cook over a low heat until soft.
• Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
• Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
• 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
• Remove casserole from the oven and stir the parsley through.
• Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA

Steps:

• Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.
• Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
• Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
• Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
• Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
• Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
• At this point, cover and refrigerate at least one hour or overnight.
• Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
• Cook the prosciutto until crisp and reserve for a garnish.
• Cook the chicken in the melted butter until golden brown on each side.
• Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
• Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
• When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
• garnish with the crispy prosciutto.
• serve immediately.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
• Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
• Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return chicken to the oven and broil for an additional 5 minutes.