Stuffed Chicken Breasts - cooking recipe

Ingredients
    4 boneless chicken breasts, butterflied
    6 oz. Fontina cheese, cut into 8 slices
    4 oz. marinated, sun-dried tomatoes, drained (save oil)
    4 thin slices Prosciutto or ham
    1 tsp. paprika
    1 tsp. parsley flakes
    1/3 c. dry white wine
Preparation
    In a large skillet, pour the oil saved from the sun-dried tomatoes.
    Heat on medium-high.
    Stuff each breast with 1 or 2 tomatoes, a slice of Fontina and a slice of Prosciutto or ham. Lightly brown in heated oil on both sides.
    Pour the wine around the sides and simmer for 8 to 10 minutes.
    Place remaining slices of Fontina on each breast.
    Cover skillet and cook 2 more minutes. Remove to a serving platter.
    Lightly sprinkle paprika and parsley on each chicken breast.
    Serves 4.

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