Stuffed Chicken Breasts (4 servings)
4 boneless, skinless chicken breasts, butterflied and pounded to ¼ inch.
5 tsp. EVOO
4 oz mushrooms (whatever kind you like) wiped clean and very thinly sliced
4 thin slices of proscuito or ham
1 small garlic clove thinly sliced
1 large tomato peeled, seeded and finely diced
¾ cup shredded fontina cheese
1 Tbs. fresh basil julienned
Salt and pepper
- Heat 2 tsp of oil in a pan and sauté the mushrooms (don’t stir too often) until they caramelize or turn color. Season with salt and pepper and sit aside.
- Place 1 slice prosciutto on each chicken breast.
- Add ¼ of the mushrooms to each, spread out and sprinkle with cheese.
- Roll the chicken up, keeping the stuffing inside, and secure with kitchen string or toothpicks.
- Brush outside of chicken lightly with oil and salt and pepper.
- Place rolls in a lightly greased baking dish.
- Bake at 350 degrees for about 25 minutes or until chicken is cooked thoroughly.
- Meanwhile, sauté garlic in remaining oil for about 2 minutes or until light brown.
- Add the tomatoes and cook for about 3 minutes. Stir in the basil and season with salt and pepper.
- Take the chicken, cut into pinwheel slices, and top with tomato mixture.
- Serve over pasta alfredo, or risotto, with a salad and crusty bread.
