Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese

Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese
Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    boneless, skinless chicken breasts

  • 4

    slices prosciutto

  • 1/2

    cup basil leaves

  • 1

    cup shredded mozzarella

  • 1/2

    bunch asparagus, ends trimmed and cut into 2-inch chunks

  • 4

    cups arugula

  • 2

    garlic cloves, minced

  • 2

    Tbs extra-virgin olive oil

  • juice from 1/2 a lemon

  • pinch of salt and pepper

Directions

Season chicken breasts with salt and pepper on both sides. With a sharp knife, slice the chicken breast in half, but not all the way through. Layer 1/2 cup shredded cheese, followed by half the basil leaves. Sprinkle a little salt and pepper on top and fold the breast flap (gross?) back over. Lay the chicken breast on top of the 2 prosciutto slices and wrap around the breast. Heat the oil in a medium skillet over medium. Add the chicken breasts to the pan and sear on each side roughly 6 minutes, until the chicken is cooked through and prosciutto is nice and crisp-ay. Remove from pan and set aside to rest a few minutes. Back in the pan, add a little more oil if needed and add the garlic; bloom 30 seconds. Add the asparagus and saute 3 minutes, until crisp-tender. Toss in the arugula and wilt, about a minute. Add the lemon juice and season with a little salt and pepper, for good measure. Serve chicken over a bed of sautéed greens, and get. on. it.

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