This is an easy to-prepare dish that looks and takes fabulous. The original recipe calls to grill the chicken but I prefer to bake it so I’ve included the baking instructions here. To save on cutting time and costs, I used a 3 cheese Italian blend which is also much easier to work with than fresh mozzarella. I served the chicken with fried okra but it would be great with a caesar salad or maybe a light pasta side?
Adapted from: Fine Cooking
4 medium boneless, skinless chicken breast halves (about 1.5 pounds)
Kosher salt and freshly ground black pepper
12 large basil leaves
1/4 Lb. fresh mozzarella, thinly sliced (I used 3 cheese Italian blend, pre-shredded)
4 thin slices prosciutto (should be long enough to wrap all the way around the chicken breasts)
1 tbs. extra-virgin olive oil
1. Preheat oven to 375.
2. Cut through each chicken breast horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. salt and 1/2 tsp. pepper (total for 1.5 pounds chicken). Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil.
3. Bake on foil lined sheet for 20-25 minutes until chicken is cooked through.