CHICKEN BREAST WITH PROSCIUTTO AND MOZZARELLA RECIPES
PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND ...
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.
Total Time 41 minutes
Prep Time 15 minutes
Cook Time 26 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 153.7, FatContent 8, SaturatedFatContent 2.6, CholesterolContent 49, SodiumContent 318.9, CarbohydrateContent 3.1, FiberContent 0.2, SugarContent 1.6, ProteinContent 16.7
PROSCIUTTO-WRAPPED, BAKED MOZZARELLA CHICKEN | SAINSBURY'S ...
Enjoy a cosy night in with this quick, easy to pull together meal for two.
Provided by Sophie Axford-Hawkins
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 2
Number Of Ingredients 8
Steps:
Pre-heat the oven to 200 degrees
Slice open the chicken breasts lengthways and fill with 100g of the mozzarella slices – about 4 pieces of cheese for each piece of chicken.
Season the inside with a pinch of salt and pepper, thyme in each, close up the chicken and carefully by wrapping the breasts in 2 slices of the Prosciutto. Place the chicken in an oven proof dish, drizzle with olive oil and place the garlic in oil, and sprinkle over the last of the thyme, bake for 30-35 minutes.
When there is 5-6 mins left on the chicken, boil some water and add the asparagus – blanch for 5 mins
Serve together, with some of the garlic oil spooned over. We also served ours with Taste the Difference potato Dauphinoise.
Nutrition Facts : Calories 569 calories, FatContent 33.0 grams, SaturatedFatContent 17.0 grams, SugarContent 1.3 grams, SodiumContent 165000.0 milligrams salt, CarbohydrateContent 2.3 grams, FiberContent 1.4 grams, ProteinContent 66.0 grams
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