Prosciuttostuffedchickenbreast Recipes

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).

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.

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-WRAPPED CHICKEN BREAST

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.

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 STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 340.
• Pound chicken until thin. Season with salt and pepper.
• Heat oil in small saucepan over medium heat. Add prosciutto, minced garlic and onions, saute until onions are soft.
• In a bowl, add cheeses with prosciutto mixture.
• Place a portion of the cheese/prosciutto mixture onto each chicken breast and roll tightly.
• Secure with toothpicks.
• Roll in breadcrumbs.
• Heat oil in saute pan and sear chicken on all sides.
• Bake for approximately 30 minutes or until chicken is no longer pink.

APPLE AND PROSCIUTTO STUFFED CHICKEN BREAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
• Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
• Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.

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.