Prep 5 mins
Cook 15 mins
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.
- 2 boneless skinless chicken breasts
- 2 slices mozzarella cheese
- 4 fresh basil leaves
- salt and pepper
- 4 slices prosciutto
- 1⁄2 tablespoon olive oil
- 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.
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!