CHEESE WRAPPED OLIVES RECIPES

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PROSCIUTTO-WRAPPED STUFFED CHICKEN BREASTS WITH FIGS ...



Prosciutto-Wrapped Stuffed Chicken Breasts with Figs ... image

Rachael shares her "delicious and ridiculously easy" chicken breasts stuffed with figs, rosemary + cheese and wrapped in prosciutto.

Provided by Rachael Ray

Number Of Ingredients 11

4-6 boneless
skinless chicken breasts
Salt and pepper 
12-18 slices thin
but not shaved prosciutto di Parma
8-12 figs
chopped
or 1 cup fig spread or jam
4-6 teaspoons finely chopped rosemary
12-16 ounces gorgonzola dolce or 2 packages of Boursin (soft garlic-and-herb cheese)
2-3 tablespoons EVOO

Steps:

  • Butterfly the breasts by slicing horizontally across each breast, but not all the way through, then use a mallet to evenly pound the chicken to ½ inch thick
  • Season chicken with salt and pepper
  • Arrange and layer 3 slices of ham and position chicken breasts on top
  • Cover with figs or spread and top with rosemary and cheese, then roll and wrap snuggly
  • Heat oven to 375°F
  • Listicle: Rachael Ray 12
  • 5-Inch Deep Frying Pan with Helper Handle Heat a nonstick skillet over medium to medium-high heat with EVOO
  • Skewer the chicken with long picks or metal skewers
  • Cook the chicken seam-side side down (lightly brown the ham and and turn), 7 to 8 minutes total
  • Transfer to oven and cook 7 to 8 minutes more

PROSCIUTTO-WRAPPED STUFFED CHICKEN BREASTS WITH FIGS ...



Prosciutto-Wrapped Stuffed Chicken Breasts with Figs ... image

Rachael shares her "delicious and ridiculously easy" chicken breasts stuffed with figs, rosemary + cheese and wrapped in prosciutto.

Provided by Rachael Ray

Number Of Ingredients 11

4-6 boneless
skinless chicken breasts
Salt and pepper 
12-18 slices thin
but not shaved prosciutto di Parma
8-12 figs
chopped
or 1 cup fig spread or jam
4-6 teaspoons finely chopped rosemary
12-16 ounces gorgonzola dolce or 2 packages of Boursin (soft garlic-and-herb cheese)
2-3 tablespoons EVOO

Steps:

  • Butterfly the breasts by slicing horizontally across each breast, but not all the way through, then use a mallet to evenly pound the chicken to ½ inch thick
  • Season chicken with salt and pepper
  • Arrange and layer 3 slices of ham and position chicken breasts on top
  • Cover with figs or spread and top with rosemary and cheese, then roll and wrap snuggly
  • Heat oven to 375°F
  • Listicle: Rachael Ray 12
  • 5-Inch Deep Frying Pan with Helper Handle Heat a nonstick skillet over medium to medium-high heat with EVOO
  • Skewer the chicken with long picks or metal skewers
  • Cook the chicken seam-side side down (lightly brown the ham and and turn), 7 to 8 minutes total
  • Transfer to oven and cook 7 to 8 minutes more

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