Stuffed Chicken Breasts W Basil Prosciutto 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.

STUFFED TOMATO BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

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 AND CHEESE STUFFED CHICKEN BREAST RECIPE

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)

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).

GRILLED PROSCIUTTO-WRAPPED CHICKEN STUFFED WITH FRESH MOZZARELLA & BASIL

Steps:

• Prepare a medium charcoal fire or light a gas grill to medium high.Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil. Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165°F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

PROSCIUTTO & FONTINA-STUFFED CHICKEN BREASTS

Steps:

• If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
• Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
• Lay a slice of prosciutto lengthwise inside each pocket. Stuff each pocket with about one-quarter of the Fontina, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
• Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk together the eggs and mustard. In the third, toss the breadcrumbs with the dried sage leaves, 1/2 tsp. salt and 1/2 tsp. pepper.
• Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.
• Heat the oven to 350°F. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts
• Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

PESTO-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In small bowl, mix pesto and Parmesan cheese. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 rounded tablespoons pesto mixture into pocket in each chicken breast. Brush olive oil on both sides of chicken, and place on rack. Sprinkle with salt.
• Roast uncovered 25 to 30 minutes or until chicken is cooked through and stuffing in chicken reaches internal temperature of 160°F.
• Meanwhile, in 1 1/2-quart saucepan, heat tomatoes to a simmer over medium heat. Reduce heat to medium-low, and cook 7 to 8 minutes, pressing with wooden spoon to break down tomatoes, until sauce thickens. Remove from heat; cover pan to keep warm.
• Brush chicken breasts with balsamic vinegar; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted. Top with tomato sauce.

PROSCIUTTO-PROVOLONE STUFFED CHICKEN BREASTS RECIPE - (3.4/5)

Steps:

• Preheat oven to 400°F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper. Place 2 slices of the prosciutto, 2 slices of the provolone cheese, and a few basil leaves on each chicken piece. Fold in sides; roll up chicken. Secure each roll with a wooden toothpick. In a large oven-safe skillet heat 2 tablespoons of oil over medium-high heat. Add chicken rolls. Cook about 6 minutes or until golden, turning occasionally to brown evenly. Transfer skillet to oven. Bake, uncovered, for 12 to 15 minutes or until chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Return pasta to hot pot; cover and keep warm. Remove chicken from skillet; keep warm. In the same skillet combine the remaining 2 tablespoons of oil, butter, and garlic. Cook and stir over medium heat for 1 minute. Remove from heat. Add cooked pasta; toss gently to coat. Sprinkle with 1/2 cup of the Parmesan cheese; toss gently to coat. To serve, remove toothpicks from chicken rolls. Slice each chicken roll; arrange chicken and pasta on dinner plates. Sprinkle with the remaining 1/2 cup Parmesan cheese and, if desired, garnish with additional basil.

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Steps:

• Heat oven to 350°.
• Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
• Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
• Transfer chicken to a baking pan.
• Bake until chicken is cooked through, about 15-18 minutes.
• Transfer to a platter.
• Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

CHICKEN BREASTS STUFFED WITH PROSCIUTTO, SPINACH AND MOZZARELLA

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
• Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
• Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
• Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
• Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
• Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
• Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.
• Serve hot and enjoy!

GRILLED CHICKEN BREAST STUFFED W/PROSCIUTTO & BASIL - NUWAVE

Steps:

• On a work surface spread prosciutto slices evenly with mustard.
• Top slices with basil leaves and sprinkle evenly with mozzarella.
• Starting with a short end roll up each prosciutto slice.
• Pat chicken dry and put on a work surface, skinned sides down.
• Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.).
• To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each.
• Open cut to create a 1-inch-wide pocket in each half.
• Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
• Grill chicken on a 4" rack on Nuwave oven until cooked through, about 8 minutes on each side.

PROSCIUTTO STUFFED CHICKEN

Steps:

• Preheat oven to 450 degrees and grease an 8x8 glass dish with cooking spray.
• Pat dry chicken breasts. Season with salt, pepper and paprika mixture on both sides of the chicken breast.
• Spread the cheese equally on one side of all 4 breasts.
• Layer with 1-2 slices of prosciutto on each breast.
• Add 1 tablespoon of sun-dried tomatoes on each breast.
• Top with 2-3 pieces of fresh basil leaves.
• Carefully roll up the chicken breasts and use a toothpick to secure.
• Heat olive oil in a medium skillet over medium-high heat.
• Brown chicken breasts 1 minute on each side.
• Place browned chicken rolls in the glass baking dish.
• Mix together the broth and lemon juice. Pour into baking dish and over the chicken breasts.
• Bake chicken for 15 minutes. Turn the breasts over hallway through and spoon sauce over the chicken.
• Remove from oven and place chicken on a plate or cutting board. Let rest for 5 minutes.
• Spoon remaining sauce on chicken and garnish with basil.

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL

Steps:

• Prepare grill.
• On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
• Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
• To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
• Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)