A Squared: What's For Dinner Wednesday: Prosciutto, Provolone & Basil Stuffed Chicken

Wednesday, February 4, 2015

What's For Dinner Wednesday: Prosciutto, Provolone & Basil Stuffed Chicken

Don't you just love when a delicious dinner happens totally by mistake in your kitchen?



Life has been busy around here lately and I've been a bit scattered. Example: I took chicken breasts out one night to add to the slow cooker with a few other ingredients for dinner the following evening. I totally spaced and didn't realize it until I got home from work late the next night that I had thawed the chicken and that was as far as I got... so dinner was not ready and waiting when I got home as I had been expecting. What a let down!


So, I scoured my fridge and pantry and got creative. I had the chicken, of course, a few slices of provolone leftover from some weekend grilled cheese sandwiches, a little prosciutto that my mom sent me home with after our New Year's Eve party in Michigan, and a few basil leaves from a caprese pasta dish. I rolled those ingredients up inside a flattened chicken breast, browned them until crisp on the outside, and then baked to finish them off. The result was a simple and delicious chicken entree that is easy enough to put together for a quick weeknight dinner (like when you space out and forget to make something), but the finished product looks so pretty that you could serve these to company too. I served mine with a slice of homemade garlic toast and sauteed garlic broccolini.


This recipe is super versatile and could be tweaked for any ingredient you have on hand-- mozzarella, swiss cheese, goat cheese, sage leaves, smoked ham, pesto, spinach leaves, caramelized onions, roasted red peppers, or thinly sliced mushrooms would all be delicious items to swap or add. Just be sure not to stuff them too full! A thin layer of add-ins works better for the rolling process.

Ingredients:

  • 2 boneless skinless chicken breasts
  • 3 tsp. olive oil, divided
  • Salt and pepper, to taste
  • 3 slices provolone cheese, each sliced in half to create 6 slices of cheese
  • 4 slices prosciutto
  • 6 large basil leaves
  • Multiple toothpicks, for assembly 

Preheat oven to 375 degrees.

Place chicken breasts on a cutting board and cover with an evenly layer of plastic wrap. Use a meat tenderizer or rolling pin to pound chicken to one even 1/2-inch layer.

Brush the top of each flattened chicken breast with 1/2 tsp. olive oil each. Season with salt and pepper. Arrange three of the cheese slices evenly over the top of each chicken breast, followed by 2 slices prosciutto, and 3 basil leaves each.

Begin with the narrow end of the chicken breast and roll the chicken breast up lengthwise. Secure it closed with toothpicks. Season lightly with salt and pepper. Repeat with the second chicken breast.

Add the rest of the olive oil to a cast iron skillet or other ovenproof pan. Heat at medium high heat. Add the rolled up chicken breasts to the pan and cook 2-3 minutes on each side until fully browned. Transfer the pan to the oven and bake for an additional 15-20 minutes or until chicken is fully cooked (not pink and 165 degrees inside).

Remove toothpicks before serving.


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