Prep 15 mins
Cook 26 mins
This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.
- 2 boneless skinless chicken breast halves
- 4 small slice prosciutto or 4 small smoked ham
- 2 ounces fresh mozzarella cheese, cut into 4 slices
- 8 basil leaves, plus
- 1⁄4 cup thinly sliced basil leaves
- 2 teaspoons olive oil
- 1⁄2 cup chicken broth
- 2 tablespoons honey mustard
- 1 garlic clove, minced
- Heat oven to 350°.
- Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
- Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
- Transfer chicken to a baking pan.
- Bake until chicken is cooked through, about 15-18 minutes.
- Transfer to a platter.
- Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.
decent and easy, I skipped the mustard and broth and instead drizzled marinara over the chicken before baking. I think it may even be better to put fresh spinach inside, and maybe some fresh ground Parmesan with the mozzarella, use the marinara again and sprinkle chopped fresh basil over the chicken once out of the oven.
This recipe is great. I have also used smoked gouda and wrapped the chicken that is stuffed with the cheese and basil with the prosciutto. It cooks the same way and is really ggod!!
I made as written,wouldn't change a thing. my other half loved it he ate every bite. That is something for someone who is kind of picky about new things. Will make again and again. Thanks for a great recipe!!