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Ingredients
- 4 boneless, skinless chicken breasts with tenders (1 1/2 lb total)
- 3 oz sliced Gruyere or Swiss
- 2 tbsp grainy mustard
- 8 thin slices prosciutto (3 oz total)
- 1 lb broccolini or broccoli rabe, trimmed
Details
Servings 4
Adapted from recipes.rodale.com
Preparation
Step 1
1. Heat oven to 400 degrees F with rack in center position. Coat baking sheet with cooking spray.
2. Lay chicken on work surface. Lifting up attached tenders, place one-quarter of the cheese on each breast and spread with 1/2 tablespoon of the mustard. Place tenders back over filling.
3. Wrap 2 slices of the prosciutto around each breast, overlapping them slightly to enclose filling. Put on prepared pan.
4. Bake until chicken is cooked through, about 20 minutes. Let stand 5 minutes.
5. Bring a pot of water to a boil while chicken bakes. Add broccolini and cook until just tender, about 5 minutes. Transfer with tongs to plates. Serve chicken with broccolini.
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