PROSCIUTTO WRAPPED CHICKEN
This is an easy dish that is quick to prepare ahead and looks really impressive. A great meal to serve to guests too, just increase the quantities as you need to. Goes well with roast garlic potatoes and grilled zucchini and red peppers.
Provided by dale7793
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degree Celsius.
- Spread 2 teaspoons mustard over each chicken breast.
- Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
- Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
- Serve with mixed vegetables.
Nutrition Facts : Calories 275.7, Fat 6.5, SaturatedFat 1.4, Cholesterol 151, Sodium 387.3, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 50.5
PROSCIUTTO-WRAPPED CHICKEN BREASTS
Oh My! IF you want to impress someone by a chicken dish that will leave them asking for more and extremely delighted by the dish, then fix this! It is one of the most outstanding recipes for chicken I have ever tried! I got it off myrecipes.com. I adapted it to my liking. IT ROCKS! Also, a couple of tips, make sure your prosciutto is cold otherwise you will have trouble with the wrapping of the chicken and make sure your pan is thoroughly heated on medium for about 5 minutes before you put in olive oil. If it gets too hot, turn down heat. This is a really good dish to have with couscous. The prosciutto will be really crusty when finished cooking. It is beautiful!
Provided by buzzsau
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with 1/2 teaspoon pepper and salt to your liking.
- Lay the proscuitto on a cutting board or plate and sprinkle with the oregano.
- Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken.
- Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat.
- Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through, 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!).
- Transfer the chicken and garlic to plates.
- Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half, 3 to 4 minutes.
- Spoon sauce over chicken.
PROSCIUTTO WRAPPED CHICKEN
Prosciutto Wrapped Chicken is everything you need a quick and easy meal to be: melted cheese draped over salty prosciutto wrapped around a succulent chicken breast. Comes together in minutes!
Provided by Lucy Brewer
Categories Chicken
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400. Place a sheet of parchment paper on a baking sheet. Place chicken breasts on parchment paper. Drizzle chicken with olive oil and sprinkle with salt and pepper on both sides.
- Bake chicken for 15-25 minutes, depending on thickness and size of breasts. Chicken should be almost fully cooked before you wrap it but don't overcook.
- Remove pan from oven and wrap each breast in a slice of prosciutto, then drape a slice of provolone over the top.
- Place pan back in oven and bake for 5 minutes, until cheese is melted and lightly browned.
Nutrition Facts : ServingSize 4 servings, Calories 260 kcal, Protein 32 g, SaturatedFat 6 g, Cholesterol 96 mg, Sodium 429 mg
PROSCIUTTO-WRAPPED BAKED CHICKEN
This Prosciutto-Wrapped Baked Chicken recipe is a simplified version of traditional "saltimbocca", made with a heavenly buttery-garlic-sage-white-wine sauce.
Provided by Ali
Time 35m
Number Of Ingredients 10
Steps:
- Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
- Heat oven to 450°F.
- Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
- Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
- Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
- Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you'd like. (Feel free to make your serving as lemony as you'd like!)
PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE
This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.
Provided by stefychefy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g
PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE
A flavorful, EASY prosciutto wrapped chicken recipe! Chicken and prosciutto with sun-dried tomato goat cheese filling looks fancy, but needs only 15 minutes prep time.
Provided by Maya Krampf
Categories Main Course
Time 43m
Number Of Ingredients 9
Steps:
- To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
- Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
- Season both sides of the chicken breasts with salt and pepper.
- In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
- Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
- Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
- Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
- Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.
Nutrition Facts : Calories 365 kcal, Carbohydrate 4.9 g, Protein 47.2 g, Fat 13.5 g, SaturatedFat 4.2 g, Cholesterol 13 mg, Sodium 3900.6 mg, Fiber 1.1 g, Sugar 2.9 g, ServingSize 1 serving
PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS
This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
- Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
- Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
- Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
- Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
- On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
- Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
- Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
- Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
- Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 30.5 g, Cholesterol 230.4 mg, Fat 30 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 566.7 mg, Sugar 14 g
PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA
Prosciutto-Wrapped Chicken Breast with Fontina is an easy, quick (30 minutes!), and delicious chicken dish made with only six ingredients. Stuff the chicken, wrap it prosciutto, sear it in some butter, and make a quick pan sauce. Finish it off in the oven and serve.
Provided by Nicole
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Take a small pairing knife and cut a 1/2-inch slit at top of the thickest part of the chicken breast. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. You want to be able to slide a 1/4-inch piece of fontina into the slit.
- Cut the fontina into 1/4-inch pieces. Stuff the fontina into the pocket of the chicken breast. If needed, put a toothpick in the chicken to secure. (If you made a small enough pocket, you may not need any toothpicks.)
- Season each chicken breast on both sides with salt and pepper. Wrap each chicken breast with two slices of prosciutto. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.)
- Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Add the chicken breast, smooth-side up. Sear until golden brown and prosciutto is crisp, about 3-4 minutes. The chicken should release easily when it's brown. Flip and repeat on the other side. Remove chicken from the pan and set aside.
- Add remaining butter to the pan. Turn the heat up to medium-high and once the butter melts, swirl the pan until the butter begins to brown. Once the butter turns a deep brown and smells nutty, remove from the heat and add white wine. (It will spit and splatter, be careful.) Use a woooden spoon to scrape up all the brown bits at the bottom of the pan. Reduce wine by half over a medium heat. Add lemon juice, stir to combine. Add the chicken breasts back to the pan, smooth/pretty side up. Place in the oven until cooked through, another 12-15 minutes until it reaches 165 degrees.
- Spoon sauce over chicken. (If some of the cheese has come out, that's ok!, just transfer it to the plate along with the chicken.) Serve with mashed potatoes, crusty bread, or rice.
Nutrition Facts : ServingSize 1 chicken breast with sauce, Calories 476 kcal, Carbohydrate 1 g, Protein 54 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 201 mg, Sodium 449 mg, Sugar 1 g
PROSCIUTTO-WRAPPED, BOURSIN-STUFFED CHICKEN BREASTS
These chicken breasts are wrapped in prosciutto and stuffed with Boursin cheese before being cooked over fresh thyme and garlic-infused cherry tomatoes. The Anova Precision Oven's sous vide mode ensures perfectly cooked chicken breast every time, and a quick switch to dry heat makes for a browned, crispy end product! Note: This recipe has been updated to use Sous Vide Express to cook the chicken in the first stage.
Provided by Erika Turk
Categories Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Butterfly the chicken breasts and season with salt, pepper, and the garlic powder.
- Spread an even layer of Boursin cheese on the chicken breasts, using about half the container per breast.
- Roll the breasts into cylinders.
- Wrap each chicken breast with 3 slices of prosciutto, covering as much of the outside of the chicken as evenly as you can.
- Combine the tomatoes, olive oil, garlic, and thyme in a 10-inch cast iron skillet or 9-inch square baking dish. Season with salt and pepper and mix well. Nestle the chicken among the tomatoes. Insert the probe into the largest chicken breast, making sure to get the probe into the chicken meat and not the cheese.
- Transfer to the oven and cook until the probe reaches its target temperature, 50 to 60 minutes. (The chicken will finish cooking during the broiling stage.)
- Remove the chicken from the oven before heating it for broiling. Remove the probe.
- Once the oven is hot, return the chicken and broil until crisp, about 10 minutes. Serve immediately.
PROSCIUTTO-WRAPPED CHICKEN BREAST WITH ROASTED GREEN BEANS
Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 teaspoon oil. Season with salt and pepper, and push to one side of pan.
- Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining teaspoon oil.
- Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.
Nutrition Facts : Calories 394 g, Fat 15 g, Fiber 3 g, Protein 56 g
PROSCIUTTO WRAPPED CHICKEN STUFFED WITH HERB CREAM CHEESE
A easy THREE INGREDIENT dinner! Simple enough for weeknight meals but fancy enough for guests!
Provided by Kathi & Rachel
Categories Dinner Main Course
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees
- Slice each chicken breast horizontally but not all the way through. Open like a book. Salt and pepper both sides of the chicken.
- Divide cream cheese evenly between the 4 chicken breasts. About a heaping two tablespoons each.
- Fold chicken back together.
- Top with two slices of prosciutto. Wrap around chicken and press to seal.
- Heat non stick oven safe or cast iron skillet to medium high. Add olive oil. Heat oil until shimmering.
- Sear each wrapped chicken breast for about 2 minutes on each side or until brown and crispy. If your chicken breasts are really thick, you might want to sear the sides as well.
- Bake for 10-12 minutes depending on the thickness of your chicken. (chicken is perfect when the internal temp is 165 degrees).
- Let rest for 5 minutes before slicing.
- I serve this with rice and steamed veggies!
Nutrition Facts : ServingSize 4 servings, Calories 375 kcal, Carbohydrate 1.5 g, Protein 33.5 g, Fat 25.5 g, SaturatedFat 25.5 g, Cholesterol 133 mg, Sodium 615 mg, Sugar 1.1 g
PROSCIUTTO AND CHEESE STUFFED CHICKEN BREAST RECIPE
Prosciutto and Cheese Stuffed Chicken Breast is the perfect Easy Chicken Recipe for impressing guests! They sound fancy and gourmet, but if you can bake a chicken breast you've got this one in the bag. This Prosciutto and Cheese Stuffed Chicken Breast Recipe was born out of a dream to stuff a cheese board into a chicken breast! The flavors of Burrata cheese (the queen of all cheeses), salty prosciutto, and tender chicken, makes this an winning recipe.
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Pat chicken breasts dry with a paper towel
- Using a sharp knife make an incision in the side of each chicken breast about 3 inches long and 2 inches deep, make sure you do not cut through the chicken breast, it needs to serve as pocket.
- Crack an egg into a shallow bowl and whisk it with a fork
- In another shallow bowl combine bread crumbs, garlic salt, oregano and black pepper
- Working 1 chicken breast at a time, dip first into the egg mixture to coat and then immediately in the breadcrumb mixture, set aside
- Repeat with each chicken breast
- Stuff each chicken breast first with 2oz of burrata and then 2 thin slices of prosciutto
- Heat 2 tbsp of oil in a large skillet over medium heat
- Add chicken breasts, work in 2 batches (2 breasts at a time)
- Brown chicken breasts for 3-4 minutes on both sides
- Transfer to foil lined baking sheet
- Add 2 more tbsp of olive oil to the skillet and repeat with the other 2 chicken breasts
- Transfer baking sheet to the oven
- Bake for 20-25 minutes*, or until chicken reaches an internal temperature of 165°F
- Remove from oven, let rest 5 minutes
- Serve chicken breasts over Instant Pot Garlic Parmesan Mashed Potatoes (recipe within post)
Nutrition Facts : Calories 711 kcal, Carbohydrate 10 g, Protein 64 g, Fat 47 g, SaturatedFat 15 g, Cholesterol 244 mg, Sodium 1146 mg, ServingSize 1 serving
BAKED PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE
This EASY prosciutto wrapped chicken breast recipe only needs 5 ingredients! You'll love this chicken wrapped in prosciutto with honey glaze. It's the best chicken prosciutto recipe ever!
Provided by Maya
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, stir together honey, chili flakes, and minced garlic.
- Place the chicken into a baking dish, so that the chicken pieces don't touch. Season both sides with salt and paper. Place 1 teaspoon of the honey mixture on each breast.
- Wrap 3 pieces of prosciutto around each chicken breast and then place the remainder of the honey mixture over the top.
- Bake for 30-40 minutes, until chicken reaches at least 160 degrees F. Cover and let the chicken rest for about 5 minutes, until internal temperature reaches at least 165 degrees F.
Nutrition Facts : Calories 394 kcal, Carbohydrate 9 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 160 mg, Sodium 430 mg, Sugar 8 g, ServingSize 1 serving
PROSCIUTTO-WRAPPED CHICKEN BREAST
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
- Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
- Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
- Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
- Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
- Slice the chicken and serve with the sauce over the top.
PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
- Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
- Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
- Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
- Remove the chicken from the oven and let sit for 5 minutes before serving.
PROSCIUTTO-WRAPPED CHICKEN BREASTS
Steps:
- Place chic breasts on work surface. Starting at thickest side of 1 chic breast, cut 2" long, 1" deep horizontal pocket. Insert 1 piece of cheese into pocket and press opening closed. Sprinkle chic with salt and pepper. Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices, wrap prosciutto slices around chic, covering completely and pressing to adhere. Repeat with each chic. Heat 1 tble oil in each of 2 large skillets over med-high heat. Add 3 chic breasts to each skilled and brown (about 4 minutes per side). Transfer chic to large baking sheet, roast in oven until 160 degrees (15-20 min) Transfer chic to cutting board; let rest 5 min. Thinly slice chic breasts crosswise and place 1 chic breast on each plate.
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- Preheat the oven to 400°. Lay the bacon slices on a small baking sheet and bake for 14-18 minutes, until crisp. Chop or crumble by hand and add to the filling when cooled enough to touch.
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- Set the chicken breasts on a cutting board. Place one hand flat on one chicken breast and extend your fingers away from the board for safety. With your knife blade held parallel to the cutting board, slice the chicken breast horizontally, cutting *almost* to the other side. Be careful not to slice all the way through. Repeat with the remaining chicken breasts.
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