Stuffed Chicken Breast - Prosciutto & Provolone

This recipe has become another go to recipe here on the farm.  Eventually I would like to say that all of the ingredients came directly from the farm, but it will be a few years before we build a cave for aging our own meats and cheeses.  Until then, the chicken and basil comes from the farm and the cheeses from the grocery store.

Ingredients

Chicken breast - pounded flat

Sliced prosciutto - from the deli department

Provolone cheese - available in chunks in the cheese department or sliced from the deli

Grated Parmesan cheese

Fresh Basil or dried chopped basil

Salt & pepper

Toothpicks

Preheat oven to 350 degrees.

Place cast iron or other oven safe skillet on stove top and turn on to low/medium heat.  Add olive oil and garlic.

Season chicken breast with salt and pepper 

Layer one slice of prosciutto, one slice of provolone and one large or a couple small fresh basil leaves on the chicken breast.  Sprinkle with grated Parmesan.  (I was out of fresh basil so I substituted dried instead).

Roll up and hold closed with a toothpick.

Place in heated skillet with olive oil and fresh garlic (optional).  Brown all sides until rolled breast holds its shape. 

When browned on all four sides, place skillet in the oven for 10-15 minutes until chicken is no longer pink.

These chicken breasts are great served with garlic and herb pasta or a fresh garden salad.

Perhaps this one will be come a favorite at your house.

Enjoy!