CHEESE & PROSCIUTTO-STUFFED CHICKEN
Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.
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.
GREEK CHICKEN CASSEROLE WITH FETA AND PROSCIUTTO
This might have to be the last recipe I post - I'm giving away all my sure-fire dinner party favourites and secrets'! I think this is another weight watchers recipe - not exactly sure of the source. It's again - easy and delicious -and pretty healthy. I often serve it with a mushroom risotto.
Provided by amanda l b
Categories Chicken Thigh & Leg
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 444.3, Fat 16.5, SaturatedFat 6.7, Cholesterol 170, Sodium 743.6, Carbohydrate 19.2, Fiber 4.8, Sugar 9.4, Protein 45.8
FETA-STUFFED CHICKEN
When my husband and I were first married, I only knew how to make a few meals that we'd rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that's still a favorite today.-Lisa Herbert, Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.
Nutrition Facts : Calories 369 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 733mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO
Cordon Bleu-inspired chicken with a rich, creamy sauce and prosciutto.
Provided by Jgavs385
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
- Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
- Top chicken with sauce and serve.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 34.9 g, Cholesterol 159.9 mg, Fat 42.8 g, Fiber 1.5 g, Protein 50.2 g, SaturatedFat 19.5 g, Sodium 2248.7 mg, Sugar 4.7 g
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
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA
This dish is absolute restaurant quality. After the chicken is rolled and cooked in the butter, it can be refrigerated overnight or frozen for one month prior to baking. It is great recipe for entertaining. This receipt comes from the "Diva of Do-Ahead" (note that the prep time allows for 1 hour refrigeration)
Provided by Lola62
Categories Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 593.1, Fat 34.9, SaturatedFat 15.4, Cholesterol 149.9, Sodium 933.5, Carbohydrate 17.2, Fiber 1, Sugar 2.2, Protein 46.5
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