Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese

By tulawdog

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

Preparation

Step 1

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.