Cheese and Prosciutto Stuffed Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  180g

• Prosciutto

  Sliced and Mildly Smoked - Aldi

  3 slices or 53g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Sun-dried tomatoes

  2 tbsp or 7g

• Basil

  Spices, dried

  2 tsp, ground or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

Directions

1. Preheat oven: To 450 F degrees.
2. Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
3. Assemble the chicken breasts: Spread 1/2 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.
4. 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.
5. 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.
6. Recipe by: Joanna Cismaru (source: https://www.jocooks.com/recipes/cheese-and-prosciutto-stuffed-chicken-breasts/#wprm-recipe-container-14148)