Cheese and Prosciutto Stuffed Chicken Breasts #dinner #lunch

Cheese and Prosciutto Stuffed Chicken Breasts #dinner #lunch

Chicken rolls loaded down with a wide range of yummy things like prosciutto, garlic and spice cream cheese and sun dried tomatoes! We genuinely need to discuss this chicken. It's succulent thus delightful gratitude to the sun-dried tomatoes and the basil, and did I at any point notice the prosciutto?

I genuinely love that prosciutto! It's pungent and cut so slim that it just melts in your mouth with each chomp. It's additionally such a little visual shocker of a dish. You can't get any longer amazing than these stuffed chicken bosoms, you'll have everybody persuaded that you are an ace gourmet specialist when they see this method at work!

These Stuffed Chicken Bosoms are a great dish for a Sunday night supper or an Occasion. These bosoms are loaded down with cheese, prosciutto, basil and sun dried tomatoes. Absolutely scrumptious chicken moves with an unexpected filling.

Pressed brimming with flavorful, soften in your mouth prosciutto and ooey gooey cheese, this protein is absolutely filling and fulfilling completely all alone.

Also try our recipe Green Chile Chicken Casserole

Cheese and Prosciutto Stuffed Chicken Breasts #dinner #lunch #chicken #recipes #easy

  • 2 chicken breast skinless and boneless
  • 1/4 cup cream cheese I used spreadable garlic and herb cream cheese
  • 4 slices prosciutto thinly sliced
  • 2 tbsp sun-dried tomatoes packed in oil, chopped
  • 6-12 leaves basil
  • 2 tbsp olive oil
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste

  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 of 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.

Read more our recipe Low Carb Unstuffed Cabbage Soup

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