Ever feel like chicken dinners are just. . .
well, too predictable? Let’s shake things up a bit—imagine juicy chicken breasts, cradling a delightful medley of flavors, all cozily wrapped in the salty embrace of prosciutto. It’s an experience that feels like a warm hug on a chilly evening, yet with a gourmet twist that makes you feel like you’ve stepped into a chic bistro.
Steps
- Preheat your oven to 450°F (232°C) to ensure it’s hot when the chicken is ready.
- Use a meat mallet to pound the chicken breasts until they are about 1/4 to 1/2 inch thick, creating a uniform surface for stuffing.
- Spread half of the cream cheese evenly over each chicken breast, then layer with basil leaves, two slices of prosciutto, and a tablespoon of chopped sun-dried tomatoes.
- Roll up each chicken breast carefully, securing the rolls with toothpicks to hold them together, and season with salt and pepper to taste.
- Heat olive oil in an ovenproof skillet and brown the chicken rolls on all sides, starting with the seam side down, until they achieve a light golden color.
- Transfer the skillet with the chicken to the preheated oven and bake for about 20 minutes, or until the chicken is thoroughly cooked.
- Once cooked, remove the chicken from the oven and place it on a cutting board, discarding the toothpicks. Allow the chicken to rest for about 15 minutes before slicing.
Ingredients
- 2 skinless and boneless chicken breasts
- ¼ cup garlic and herb cream cheese (spreadable)
- 4 thin slices of prosciutto
- 2 tablespoons sun-dried tomatoes (chopped, packed in oil)
- 6-12 fresh basil leaves
- 2 tablespoons olive oil
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Nutritional Values
Calories: 788kcal | Carbohydrates: 12g | Protein: 58g | Fat: 56g | Saturated Fat: 14g | Cholesterol: 198mg | Sodium: 1362mg | Potassium: 1390mg | Fiber: 2g | Sugar: 8g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 2mg
FAQ
- What can I use as a substitute for prosciutto?
- If you don’t have prosciutto on hand, bacon can be used as a substitute. However, the unique taste of prosciutto truly enhances this dish, so try to find it if possible.
- Can I use chicken thighs instead of chicken breasts?
- Yes, boneless, skinless chicken thighs can be used. Just make sure to pound them to an even thickness to ensure they cook evenly.
- What is the best way to ensure the chicken is fully cooked?
- To make sure the chicken is fully cooked, use an instant-read thermometer. The internal temperature should reach 165 to 170°F for safely cooked chicken.
- How should I store leftovers, and how long do they last?
- Store any leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 3 months, and defrost in the fridge overnight before reheating.
- What sides pair well with stuffed chicken breasts?
- These stuffed chicken breasts are delicious on their own but can be paired with sides like mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Tips
- Flatten Evenly: When preparing the chicken, ensure each breast is pounded to an even thickness (about 1/4 inch to 1/2 inch) to guarantee uniform cooking and a perfect roll.
- Secure Ingredients: Use toothpicks to secure the rolled chicken breasts well, especially at the seam, to prevent the filling from spilling out during cooking.
- Monitor Cooking Temperature: Use an instant-read thermometer to check that the chicken is cooked to a safe internal temperature of 165°F to ensure it’s both safe and juicy.
- Rest Before Slicing: Let the cooked chicken rest for approximately 15 minutes before slicing to allow the juices to redistribute, keeping the meat moist.
Equipment
- Meat mallet – To flatten the chicken breasts.
- Oven-proof skillet – For browning the chicken and transferring it to the oven.
- Instant-read thermometer – To ensure the chicken is cooked to the right temperature.
