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
Details
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.
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