Cheesy Sun-Dried Stuffed Chicken Breasts Wrapped in Prosciutto ?
Created by RecipeFairy on October 26, 2012
- Servings: 3
- Prep Time: 25m
- Cook Time: 15m
- Recipe #6865
Ingredients
- 1/4 cup oil-packed sundried tomatoes, drained and finely chopped ?
- 1/2 cup ricotta cheese
- 1/4 teaspoon garlic powder
- 1 egg white
- 1/4 cup chopped fresh basil
- 1 green onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 boneless skinnless chicken breasts (seasoned with salt and pepper)
- 4 large slices prosciutto (or 8 small slices)
- 1 tablespoon butter
- 1 tablespoon oil
How to Make
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Step 1: Wth the rack in the middle position, preheat the oven to 375F.
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Step 2: In a bowl, combine the sundried tomatoes, ricotta, garlic powder, egg white, basil, green onion, salt and pepper.
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Step 3: Slice each breast in half horizontally without separating them completely, then open like a book. Spoon the sundried tomato stuffing in the center of each breast half. Close the chicken breast pocked (as best you can).
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Step 4: Wrap with a slice or 2 slices of prosciutto and secure with a toothpick.
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Step 5: In an ovenproof skillet, heat the butter and oil. Add the chicken and brown on all sides. Bake for 5 to 6 minutes or until the chicken is cooked. ?
Nutritional Facts
- Serving Size: 1 (611.6 g)
- Calories 530.2
- Total Fat - 36.3 g
- Saturated Fat - 16 g
- Cholesterol - 52.7 mg
- Sodium - 655.6 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 8.7 g
- Sugars - 12.4 g
- Protein - 27.2 g
- Calcium - 530.6 mg
- Iron - 4 mg
- Vitamin C - 79 mg
- Thiamin - 1.4 mg