CHICKEN BREASTS STUFFED WITH THREE CHEESES, OVEN-ROASTED TOMATOES AND SERRANO HAM

CHICKEN BREASTS STUFFED WITH THREE CHEESES, OVEN-ROASTED TOMATOES AND SERRANO HAM
CHICKEN BREASTS STUFFED WITH THREE CHEESES, OVEN-ROASTED TOMATOES AND SERRANO HAM

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large skinless chicken breasts, about 2

  • pounds total

  • 4

    ounces each goat cheese and cream

  • cheese, creamed together thoroughly

  • 3

    ounces Serrano ham, thinly sliced

  • 4-6

    slices of Fontina cheese

  • 12

    oven-roasted tomatoes (recipe follows)

  • 3/4

    Ounce fresh basil, shredded

  • 1/4

    cup all-purpose flour

  • 3

    large eggs, beaten

  • 1

    cup breadcrumbs

  • olive oil for searing

  • Oven Roasted Tomatoes:

  • 12

    medium-size tomatoes, rinsed, halved

  • lengthwise

  • olive oil

  • 2

    tablespoons peeled, chopped garlic

  • 2

    tablespoons minced fresh thyme

  • salt and pepper

Directions

Pound chicken breast between sheets of plastic-wrap to thickness of 1/2". Spread 4 tablespoons of cheese mixture over middle of breast. Cover with Portion of Serrano ham. Top with a slice of Fontina, 2 roasted tomato halves and basil. Roll up and turn over, seam-side down. Repeat with remaining breasts. Roll stuffed breast in flour; shake off excess. Dip into beaten egg and roll in breadcrumbs. Heat3 tablespoons oil in large saute pan until medium hot. Place stuffed breast in pan seam-side down and sear, turning 2-3 times, to brown all sides. Place seared breast in ovenproof casserole. Repeat with remaining breasts, adding oil as needed. Set casserole aside. To finish, heat oven to 350°. Bake casserole for 15 minutes or until chicken is firm to the touch and some melted cheese has run out. Remove from oven, let rest for a few minutes, slice and serve. Oven Roasted Tomatoes: Preheat oven to 300°. Place tomato slices on cookie sheet; drizzle with olive oil and bake for 1 1/2 hours or until reduced in volume by half. Sprinkle with garlic, thyme, salt and pepper. Continue to bake for 45 minutes to 1 hour until firm. Do not over-bake or burn. Note: Extra, tomatoes may be used as an appetizer on toasted bread.

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