The Best Cheese and Prosciutto Stuffed Chicken Breast Recipe:-This recipe for Stuffed Chicken Breasts would make a stunning Sunday night supper or holiday feast. Sun-dried tomatoes, cheese, prosciutto, and basil pack these breasts. Amazingly tasty chicken rolls with a surprising inside. Loaded with sun-dried tomatoes, garlic and herb cream cheese, prosciutto, and other delectable ingredients, these are chicken rolls! This chicken needs to be discussed seriously. Did I mention the prosciutto? The sun-dried tomatoes and basil give it a wonderful, rich, moist texture.
The Best Cheese and Prosciutto Stuffed Chicken Breast Recipe
I adore that prosciutto so much! With each bite, the thinly sliced, salty food simply melts in your tongue. It’s also such a tiny dish, visually stunning. When they witness you using this method, everyone will be persuaded that you are a master cook. These filled chicken breasts are simply too amazing!
Ingredients
- 2 chicken breast (skinless and boneless)
- ¼ cup cream cheese (I used spreadable garlic and herb cream cheese)
- 4 slices prosciutto (thinly sliced)
- 2 tablespoon sun-dried tomatoes (packed in oil, chopped)
- 6-12 leaves basil
- 2 tablespoon olive oil
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Instructions
Turn the oven on to 450°F. Get the chicken ready by: Using a meat mallet, pound the chicken breasts until they are between ¼ and ½ inches thick. Put the chicken breasts together: On each chicken breast, spread ½ of the cream cheese.
Add a tbsp of chopped sun-dried tomatoes and two prosciutto slices to each breast after covering with basil leaves. Roll the breasts up carefully, then fasten them with toothpicks. Add pepper and salt for seasoning.
Prepare the chicken:
Also see :- How To Identify Common Wild BerriesÂ
In an oven-safe skillet, heat the olive oil and sear the chicken, starting with the seam side down, until it turns a light golden brown. Teethpicks may need to be taken out so they can brown on both sides. After putting the pan in the oven, bake the chicken for a further 20 minutes, or until it is thoroughly done.
Complete the dish: Take out the chicken from the skillet onto a chopping board, throw away the toothpicks, and let it sit for about fifteen minutes before slicing each breast. Just double all the ingredients if you want to make twice as much.
Nutrition Information
- Serving:Â 1breast
- Calories: 394kcal (20%)
- Carbohydrates: 6g (2%)
- Protein: 29g (58%)
- Fat: 28g (43%)
- Saturated Fat: 7g (44%)
- Cholesterol: 99mg (33%)
- Sodium: 681mg (30%)
- Potassium: 695mg (20%)
- Fiber: 1g (4%)
- Sugar: 4g (4%)
- Vitamin A:Â 322IUÂ (6%)
- Vitamin C: 3mg (4%)
- Calcium: 56mg (6%)
- Iron: 1mg (6%)
Notes
Refrigerating leftover chicken: Keep leftover chicken in the fridge for three to four days by placing it in an airtight container.
Freezing: You can freeze this for up to three months if you keep it in airtight containers. Thaw in the refrigerator for the entire night before reheating in the microwave, stove, or oven.
