A dish that turns regular chicken into an exquisite, beautiful, and delicious meal.
This dish definitely has a fancy factor...prosciutto and Gruyere stuffed into a flattened chicken breast and served up cut into these gorgeous little slices. It looks like something you would get at a formal sit-down restaurant. Right?! But thankfully it is incredibly easy to make, even for me - I hate making stuffed chicken! The presentation alone makes these worth making, but it really wasn't as bad as I had expected. The salty prosciutto and rich Gruyere perfectly complimented the chicken. It was fabulous with a side salad and broccoli and will definitely be one I make again. I would love to try a couple different cheeses as well!
What you need:
- 1 pkg. skinless, boneless chicken breasts
- Thinly sliced prosciutto (you will need 1 to 2 per breast)
- Gruyere cheese, cut into 1/2-inch wide/tall French fry shapes
- Salt and pepper
- Dried basil
- Dried oregano
- Dried Italian seasoning
- Garlic powder
- 2 Tbsp. extra virgin olive oil
- Pasta sauce of your choice
- Fresh basil, for garnish
- The chicken breasts I buy are usually pretty thick, so I always have to cut mine in half to make them thinner to begin with. Use your best judgement here! You will want to make your chicken breasts as evenly flat as you can.
- Season with salt (lightly), pepper, dried basil, oregano, Italian seasoning, and garlic powder.
- Roll a piece of prosciutto around piece of Gruyere. Place it on one end of the chicken breast and roll up. Use toothpicks to secure it. Season the outside, if desired.
- Heat a few tablespoons of oil in a cast iron (or other oven proof) skillet. Add chicken and sear to a golden brown on each side. You may have to use tongs to get this part done.
- Remove from heat and add about a cup of sauce over the top of the chicken.
- Move skillet to a preheated 400* oven and bake for about 20 minutes or until internal temperature reaches 160 to 165 degrees.
- Remove from oven and let sit for about 5 minutes.
- Slice chicken into thick pinwheels. Serve topped with extra sauce from the pan and fresh basil. Serve immediately.
Recipe from Menu Musings of a Modern American Mom
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