This Italian inspired meal is one you can make over and over without getting tired of it. Add your own twist of creativity by exchanging these ingredients for your favorite cheeses, herbs and sauces--you can't go wrong!
Chicken stuffed with Prosciutto, Brie and Fresh Basil
Author: Brenna Bowers
4 boneless skinless chicken breasts (4-5 oz. per breast)
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 teaspoon granulated garlic, divided
8 pieces prosciutto (Brenna's favorite--Hobb's Applewood Smoked Meats Company)
4 ounces Brie, cut into 4 one-ounce slices
8 leaves fresh basil
1 jar seasoned pasta sauce (pick your favorite kind)
grill pan/fry pan/BBQ
1 piece of parchment paper
Preheat the oven to 350 degrees F.
Rinse and paper towel dry each chicken breast. Butterfly open each chicken breast. With a meat pounder* gently pound the chicken at its thickest part to be even with the thinnest portion (helps with even cooking). Season both sides of each chicken breast with salt, pepper and granulated garlic.
Combine one slice of Brie with 2 basil leaves on either side and wrap with 2 slices of prosciutto. Place into the center of the butterflied chicken and fold over the chicken breast to encase the stuffing. Secure the loose ends of the chicken breast by threading with toothpicks to keep the stuffing from oozing out. Repeat with all the chicken breasts.
Heat up a grill pan/fry pan/BBQ to medium-high heat. Sear the chicken on either side, about 2 minutes or until grill marks form (at this point the chicken will not be cooked through).
Meanwhile in a small sauce pot, bring the tomato sauce to a simmer.
Place the seared chicken onto a parchment lined baking sheet. Place into the oven for 10-15 minutes or until the internal temperature (test the thickest part) reaches 145 degrees F. Pull and let rest for 10 minutes.
Place the chicken into the simmering pasta sauce. Serve hot.
*If you do not have a meat pounder, use the bottom of a cup or rolling pin.