The Missing Ingredient

A Food Blog

Baked Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella and Basil November 28, 2008

stuffed-chicken

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.

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3 Responses to “Baked Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella and Basil”

  1. Wine Blog Says:

    ooooh that looks good. Pair that with some yummy Italian wine and you have yourself paradise!

  2. […] Baked Proscuitto Wrapped Chicken stuffed with Mozzarella and Basil and Tomato CouscousTuesday: Baked GnocchiWednesday: LeftoversThursday: Crock Pot TurkeyFriday: […]


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