When life gets busy and I need a quick meal that pleases everyone I usually crank up the oven and stuff a chicken breast. The beauty about stuffing chicken breasts is that you can use virtually anything you have in the fridge. For simplicity sake I usually only combine three ingredients for the stuffing. Constant basting keeps the chicken moist and succulent.
Stuffed Chicken Breasts
2 large chicken breasts
6 – 8 strips of prosciutto
4-6 slices provolone cheese
1/4 c chopped fresh basil
freshly grated white pepper
Pre-heat a convection oven to 400F.
Wash, pat dry and butterfly chicken breasts.
Place two – four prosciutto strips on either side of the breast, layer provolone cheese on top, finish with chopped basil.
Close chicken breasts and seal open side with a skewer. Brush well with olive oil.
Place each chicken breast in a ceramic dish skewer side up. Rest either end of skewer on the dishes outer edges so the chicken is suspended above the dish and the meat does not touch the dish. Bake for 30 minutes. Rotate dish, in oven half way through. Remove from oven let rest for 5 minutes. Slice chicken breasts into 1/4 inch rounds.
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