Chicken Stuffed with Prosciutto, Mozzarella, Pesto

Whatever you do, don’t forget to take out the toothpicks before serving. They are not tasty.

Despite the variety by which chicken can be prepared, adding or including a little something extra brings a bit of flair with the dish. Many Italian chicken dish lean on sauces or inclusions for that bonus flavor. I love prosciutto because a little goes a long way, and I love how mozzarella gets all gooey when it melts. Bring them together with a little pesto, and this dish is bursting with flavor.

SOFTWARE

·         2 T. butter

·         2 T. olive oil

·         2 chicken breasts, skinless, boneless

·         2 thin slices of prosciutto

·         2 oz. mozzarella

·         Pesto

METHOD

1.       Heat the oven to 350 degrees.

2.       In a medium skillet over medium heat, melt the butter and oil together until entirely liquid.

3.       While that’s going on, cut a pocket into each chicken breast. Smear a thin layer of pesto inside the pocket.

4.       Roll up each slice of prosciutto and place inside the chicken pocket.

5.       Cut the mozzarella into thin sticks and place inside the chicken pocket.

6.       Using toothpicks, secure the pocket closed.

7.       Place each chicken breast in the skillet and cook for 3 minutes. Flip and cook for another 3 minutes.

8.       Remove from the skillet and place in a baking dish.

9.       Bake for 20 minutes.

10.   Serve with additional pesto on the side.

11.   Enjoy.

VARIANTS

If you want more texture in the dish, dredge the stuffed chicken in flour, beaten egg, and either breadcrumbs or Panko before frying. The prosciutto can be changed out for another type of ham. I wouldn’t change the cheese until there is another melty cheese you like. Don’t want to lose the gooey factor.