Cheese and Prosciutto Stuffed Chicken Breasts

• Gluten free

• Meat

  • 2 Chicken breast, boneless halves
  • 4 thin slices Prosciutto

• Produce

  • 6 Basil, leaves
  • 2 tbsp Sun-dried tomatoes, oil packed

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Spreadable garlic and herb cream cheese

Found on jocooks.com

Description

Directions

• Preheat oven to 350 F degrees.
• Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
• Spread 1/2 of the cream cheese on each chicken breast. Scroll down for step pictures. 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.
• Heat the olive oil in a 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 40 to 45 minutes, until chicken is cooked through.
• Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts. To double the recipe simply double all the ingredients.

Nutrition