Chicken-Prosciutto Bundles
"I cut this recipe from Taste of Home magazine. This sounds wonderful and I plan to make it soon, will update then!! I cut the recipe in half, but could easily be doubled or tripled."
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 2 slices mozzarella cheese
- 4 fresh basil leaves
- salt and pepper
- 4 slices prosciutto
- 1⁄2 tablespoon olive oil
directions
- Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-in.-deep pocket lengthwise in each breast. Stuff each pocket with one slice of mozzarella cheese and two basil leaves. Sprinkle chicken with salt and pepper; wrap two slices prosciutto around each chicken breast. Heat oil in a large ovenproof skillet. Add chicken and cook over medium-high heat until browned, about 3 minutes each side. Transfer chicken in skillet to oven; bake at 350 degrees for 12-15 minutes or until juices run clear.
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Reviews
-
Loved it, diner524! The contrasts were amazing, salty, creamy, juicy and crispy - this dish covers all the bases! Thanks for sharing! -
Yummy! This was really easy and turned out delicious. My grandson gave this 10 stars. Served with risotto and carrots for a great Italian meal. Thanks diner for a great keeper. Made for ZWT7 by an Emerald City Shaker. -
It was super easy and an excellent dinner. I didn't add any extra salt because the prosciutto is so salty to begin with. I followed the recipe for the most part, I used butter instead of the olive oil and it was awesome! Thanks! -
This was super simple and super easy! Followed exact recipe. It didn't need any seasoning but it had such incredible flavor! Made for ZWT4.
Tweaks
-
It was super easy and an excellent dinner. I didn't add any extra salt because the prosciutto is so salty to begin with. I followed the recipe for the most part, I used butter instead of the olive oil and it was awesome! Thanks!
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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