Adapted from The Missing Ingredient.
And this definitely lived up to expectations. J said it was one of the best pieces of chicken he’s ever had, and that I would have a hard time topping it.
One note – watch the amount of salt that you use. I didn’t take into consideration that proscuitto is pretty salty on its own, and I salted the outside of the chicken, as well as the mixture that I stuffed it with. Next time, I’ll skip it on the outside, and just do a pinch or two in the stuffing mixture.
I basically used the same recipe as above, I just slightly changed the process.
2 boneless, skinless chicken breasts
Kosher salt and Freshly ground pepper
About 5 ou fresh mozzarella, chopped into small cubes
4-5 basil leaves, coarsely chopped
2-4 slices prosciutto
1 T EVOO
Preheat oven to 375.
Pepper (and salt if desired) the outside of the chicken breasts.
Stuff each breast with half of the mozzarella mixture. Then wrap each breast with one or two slices of prosciutto to hold it together. (I used 2 slices – I love prosciutto.)
Place on a foil lined baking sheet and bake for about 20-25 minutes, until chicken is cooked through.