Cheese & Prosciutto Stuffed Chicken

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Prosciutto, sun-dried tomatoes and herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls.  They’re topped with a yummy blue cheese sauce.

        Gilda Lester                                                                       Millsboro, Delaware

Cheese & Prosciutto Stuffed Chicken Recipe

Cheese & Prosciutto Stuffed Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ cup spreadable garlic and herb cream cheese

4 thin slices prosciutto

¼ cup chopped oil-packed sun-dried tomatoes

8 fresh basil leaves

¼ cup flour

2 eggs

2/3 cup dry bread crumbs

3 Tbsp. olive oil

Sauce:   1 cup heavy whipping cream

1 Tbsp. finely chopped shallot

¾ cup crumbled Gorgonzola cheese

¼ tsp. salt

¼ tsp. pepper

Minced fresh basil

Flatten chicken breasts to ¼ inch thickness; spread 2 tablespoons cream cheese down center of each.  Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves.  Roll up and tuck in ends; secure with toothpick.

Place flour and eggs in separate shallow bowls.  In another shallow bowl, combine bread crumbs and Romano cheese.  Dip chicken in flour, eggs and then coat with bread crumb mixture.

In a large skillet, brown chicken in oil in batches.  Place seam side down in a greased 11×7 inch baking dish.  Bake, uncovered, at 350 F. for 35-40 minutes or until a meat thermometer reads 170 F.

In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan.  Stir in the Gorgonzola cheese, salt and pepper.  Cook for 4-6 minutes or until cheese is melted, stirring occasionally.

Discard toothpicks.  Drizzle chicken with sauce; sprinkle with minced basil.

4 servings

 

(Recipe for Cheese & Prosciutto Stuffed Chicken came from Taste of Home 2013