Prep 15 mins
Cook 40 mins
I was inspired to create this dish by my favorite stuffed mushroom recipe, which calls for prosciutto and smoked mozzarella. This recipe could be made any night of the week or even for a dinner party. The combination of shallots, prosciutto and smoked mozzarella gives this dish a light, smoky flavor. The outside is crispy from the breading and toasted cheese topping, and the inside is moist and flavorful. Each breast could be served whole or sliced for an elegant presentation. I served it with fresh baby peas and parmesan roasted potatoes. My husband said the assembled plate resembled something you might find on a restaurant menu. I hope you enjoy as much as we did!
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup portabella mushroom, chopped (use baby bellas)
- 1 garlic clove, minced
- 1 shallot, chopped (about 1 1/2 tbs.)
- 2 ounces prosciutto, chopped (about 4 slices)
- 1⁄2 teaspoon black pepper, freshly ground
- 2 tablespoons seasoned bread crumbs (or enough for desired texture)
- 1⁄2 cup smoked mozzarella cheese, grated (or any other soft, smoked cheese)
- 1 egg
- 2 tablespoons milk
- 1⁄2 cup seasoned bread crumbs
- 1⁄4 teaspoon salt
- 1⁄4 cup smoked mozzarella cheese, coarsely grated
- Preheat oven to 350°F.
- Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
- Heat 1 tbs. olive oil in a skillet at medium heat. Sauté garlic and shallots until tender. Add mushrooms to skillet and sauté until tender. Then add prosciutto to skillet and sauté until cooked through.
- Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
- Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
- Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
- In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
- Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
- Remove toothpicks and serve.