STUFFED CHICKEN

 

  • Cooking Time: 35
  • Servings: 2
  • Preparation Time:

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

Directions

  • 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.

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.

Categories: Main Dish  Oven  Poultry 
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