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> Cheese and Prosciutto Stuffed Chicken Breasts
You could substitute a Tomato Basil Cheddar or a Garden Herb Havarti for the spreadable cheese.
- Preheat oven to 350 F degrees.
- Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
- Spread ½ of the cream cheese on each chicken breast. Scroll down for step pictures. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
- Heat the olive oil in a oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides.
- Place skillet in oven and bake chicken for an additional 40 to 45 minutes, until chicken is cooked through.
- Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts. To double the recipe simply double all the ingredients.
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