More Great Recipes: Main Dish | Oven | Poultry

Stuffed Chicken


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Member since 2006

Serves 2 | Prep Time | Cook Time 35

Ingredients

2 boneless skinless chicken breast halves
4 small slices of prosciutto or smoked ham (I cut large slices of prosciutto in half)
2 ounces of fresh mozzarella cheese, cut into 4 slices (I used more cheese)
8 basil leaves, plus 1/4 cup thinly sliced
2 teaspoons olive oil
1/2 cup chicken broth
2 tablespoons honey mustard
1 garlic clove, minced


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.


Pairs Well With


Notes

I personally didn't use the sauce but Jason and my Mom really liked the chicken with the sauce. It was very good and also reheated well.

A dash of local for every season
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