Stuffed Chicken Breasts - cooking recipe
Ingredients
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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
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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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