Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is another great 'after work' recipe I've found recently in the Chicago Tribune. Ingredients:
2 boneless skinless chicken breast halves |
4 small slice prosciutto or 4 small smoked ham |
2 ounces fresh mozzarella cheese, cut into 4 slices |
8 basil leaves, plus |
1/4 cup thinly sliced basil leaves |
2 teaspoons olive oil |
1/2 cup chicken broth |
2 tablespoons honey mustard |
1 garlic clove, minced |
Directions:
1. Heat oven to 350°.
2. Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
3. Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
4. Transfer chicken to a baking pan.
5. Bake until chicken is cooked through, about 15-18 minutes.
6. Transfer to a platter.
7. Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.
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