Grilled Chicken Breast Stuffed With Prosciutto And Basil Recipes

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GRILLED CHICKEN BREAST STUFFED W/PROSCIUTTO & BASIL - NUWAVE



Grilled Chicken Breast Stuffed W/Prosciutto & Basil - Nuwave image

Make and share this Grilled Chicken Breast Stuffed W/Prosciutto & Basil - Nuwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Ham

Time 26m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices prosciutto
1 teaspoon coarse grain mustard
8 fresh basil leaves
1/4 cup mozzarella cheese (grated)
1 whole boneless skinless chicken breast, halved (about 1 pound)

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.

Nutrition Facts : Calories 344.7, Fat 9.2, SaturatedFat 4.5, Cholesterol 159, Sodium 329.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 60.8

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL



Grilled Chicken Breast Stuffed with Prosciutto and Basil image

Categories     Chicken     Mustard     Kid-Friendly     Quick & Easy     Mozzarella     Basil     Summer     Grill/Barbecue     Prosciutto     Gourmet     Small Plates

Yield Makes 2 Servings

Number Of Ingredients 5

2 prosciutto slices
1 teaspoon coarse-grained mustard
8 fresh basil leaves
1/4 cup freshly grated mozzarella
1 skinless boneless whole chicken breast, halved (about 1 pound)

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.)

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

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

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

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.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO



Prosciutto-Stuffed Baked Chicken Breasts with Pesto image

Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

olive oil cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
4 slices smoked provolone cheese
4 thin slices prosciutto
½ cup pesto
8 cherry tomatoes, quartered
2 ⅔ tablespoons Italian-seasoned bread crumbs

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).

Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g

GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO



Grilled Chicken Stuffed with Basil and Tomato image

Who needs bread when you can make these tasty "sandwiches"?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Steps:

  • Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
  • Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
  • Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Nutrition Facts : Calories 239 g, Cholesterol 99 g, Fat 6 g, Fiber 1 g, Protein 40 g, Sodium 359 g

GRILLED STUFFED CHICKEN BREASTS



Grilled Stuffed Chicken Breasts image

This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.

Provided by diggler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breasts
1 medium green bell pepper, diced
1 small onion, diced
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  • Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g

GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN



Grilled Basil-And-Garlic-Stuffed Chicken image

These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese. Then they're grilled to perfection while basting with a lemon butter sauce. One of my favorite grilled chicken recipes. From Better Homes and Gardens.

Provided by Tee Lee

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon butter, melted
1/4 cup fresh parmesan cheese, grated
2 -3 tablespoons fresh basil, snipped or 2 teaspoons dried basil, crushed
1 tablespoon butter, melted
2 garlic cloves, minced
4 medium boneless skinless chicken breast halves (about 1 to 1-1/2 pounds)

Steps:

  • Preheat outdoor grill.
  • For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
  • For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
  • Place each chicken piece between 2 pieces of plastic wrap.
  • Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
  • Remove plastic wrap and spread stuffing on chicken.
  • Fold in sides of each chicken breast and roll up, securing with a toothpick.
  • Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
  • Brush sauce over chicken during the last 10 minutes of grilling.

Nutrition Facts : Calories 216.7, Fat 10.6, SaturatedFat 5.4, Cholesterol 96.3, Sodium 283.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 27.7

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