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

By akselden

Ingredients

• Oven Roasted Tomatoes:
• 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
• 12 medium-size tomatoes, rinsed, halved
• lengthwise
• olive oil
• 2 tablespoons peeled, chopped garlic
• 2 tablespoons minced fresh thyme
• salt and pepper

Preparation

Step 1

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.