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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.
- 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.
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!!
AMAZING!!! i used ham and the flavors blended beautifully!!! it was a hit with my brothers and parents!!! i felt like a gourmet cook...thanks