As Gouda Prosciutto Stuffed Chicken Recipes

A'S GOUDA & PROSCIUTTO STUFFED CHICKEN

Steps:

• Place a chicken breast between plastic wrap, and pound until about 1" thick. Using a boning knife, slice the breast in half lengthwise, leaving one long side together. Repeat with all chicken breasts. Place the chicken in a bowl, cover with buttermilk, and allow to marinade for 20-30 minutes.
• Heat a large non-stick skillet with a little EVOO over medium heat. Place breadcrumbs on a plate; set aside. Working with one chicken breast at a time, remove from the bowl and lay a piece of cheese and prosciutto in the middle of each one. Making sure the breast is still coated in buttermilk, dip it in the breadcrumbs to coat. Place the chicken in the hot pan.
• Once all of the breasts are golden brown on both sides, place the pan into the oven for 18 minutes, or until the chicken is cooked through. Allow chicken to rest for 10 minutes before serving.

PROSCIUTTO STUFFED CHICKEN

Steps:

• Preheat oven to 425.
• On baking sheet arrange chicken pieces skin side up.
• Stuff 1 slice of Prosciutto under the skin of each piece.
• sprinkle with fresh lemon juice
• cut butter pat into 4 pieces - place one piece on each chicken part.
• Season chicken with salt and pepper as desired.
• Roast until juices run clear about 35-40 minutes.

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).

SMOKED GOUDA AND PROSCIUTTO CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Pound the chicken until it is uniform in thickness and fairly thin (about 1/2 inch). Season to taste with salt and a grinding of black pepper. Place 1/4 cup smoked Gouda on half of each piece of chicken. (For 7- to 8-ounce breast halves, use about 1/3 cup cheese each.) Fold the other half of the chicken, enclosing the cheese completely.
• Place 2 slices of prosciutto on top of each stuffed breast; tuck the ends of the prosciutto under the chicken. Season with freshly cracked black pepper. Place the bundles in a greased, ovenproof saute pan or stovetop-safe baking pan. Bake until a thermometer inserted into the chicken reads 160 degrees, 15 to 20 minutes. Remove chicken from the pan; keep warm while preparing the sauce.
• Pour fat from the pan; discard. Place the pan on the stove over high heat; add cream. Cook until cream is reduced by half, whisking constantly. Add roasted-garlic puree, taste and adjust seasoning with salt and pepper if necessary. Spoon over stuffed chicken breasts and serve.