People who know me well know how much I love prosciutto. Like, a lot. Funny, I'm not really into ham, but a good imported Prosciutto di Parma will send me into a tailspin every time.
So, I use it a lot. Antipasti, with melon, in salads, pastas, soups, even stews. And these stuffed chicken breasts are one of my favorite ways to use prosciutto. My husband Wes, who is becoming an excellent cook, made these tonight and they were fabulous.
First, butterfly two trimmed boneless, skinless chicken breasts, or ask your butcher to butterfly them for you. Open them up and lay down a slice or two of good prosciutto. Add your favorite cheese --provolone, mozzarella or fontina melt well, or even a boursin-style cheese. This time we used Laughing Cow light wedges. Super processed, I know, but it doesn't drip all over your cookie sheet and is creamy, tasty and low calorie. Wes also added fresh basil leaves.
Close the chicken breasts like a book, tuck in the filling, secure with toothpicks if you feel like it and season with salt and pepper. Wes drizzled a bit of extra virgin olive oil over the top and sprinkled with whole wheat bread crumbs. Bake at 400-degrees for 20 minutes.
We served the chicken with sauteed green beans and cherry tomatoes from our garden, leftover farmstand corn kernels and more fresh basil.
Do you use prosciutto in your cooking? I welcome you to comment and share your ideas.