Seal the Deal Prosciutto Stuffed Chicken Breasts

This chicken dish is really the beginning of the story for how Tate’s parents got together. After a few dates in college, Tate’s dad offered to cook a meal at his house. A little nervous, and armed with wine, Tate’s mom agreed. Her hesitation was removed at the first bite of this chicken dish. Crunchy, cheesy and filling – this dish won over her stomach and heart. Flash forward 10 years, and they are still enjoying this dish together.

Prosciutto Stuffed Chicken Breasts

Seal the Deal Prosciutto Stuffed Chicken Breasts

Serving Size: 4 servings

Cooking Time: 60 minutes

Ingredients:

  • 4 chicken breasts
  • 4 slices provolone cheese
  • 4 slices prosciutto
  • ½ cup flour
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs, scrambled
  • 2 cups canola oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs chopped basil, for garnish
  • 2 cups marinara sauce (click for our favorite recipe)

Directions:

  • Preheat the oven to 350 degrees.
  • Pound chicken breasts to flatten so they are even in thickness. Aim for roughly ¾ inch thick. This will help to cook the chicken evenly.
  • Take a paring knife and make an insert in each breast, leaving at least a half inch border on three sides of the chicken breast to form a pocket for the prosciutto and provolone
  • Take the provolone and prosciutto and roll together and place in the pocket of each chicken breast. Season the outside of each chicken breast with salt and pepper.

Bread the Chicken:

  • Add the salt and pepper to the flour and place the flour, eggs and breadcrumbs in three separate containers
  • Using one hand for dry ingredients and one for wet follow the next steps for each chicken breast:
  • Put the chicken breast in the flour and cover both sides
  • Move the chicken breast to the eggs and cover both sides
  • Move the chicken breast to the breadcrumbs and cover both sides

To Cook:

  • Put the canola oil in the pan and turn heat to medium-high.
  • Once the oil is hot (you can test with a pinch of flour), add the chicken breasts to the pan. Be careful not to overcrowd- you can do this step in two batches if necessary.
  • Cook the chicken about 4 minutes per side, or until the chicken is nice and brown. Transfer to a cookie sheet. If you are doing this in two steps, let the first batch sit out and transfer all of the chicken to the oven at the same time.
  • Place the chicken in the oven and cook until the thickest part of the breast has reached a temperature of 165 degrees- roughly 20 minutes.
  • Serve the chicken on top of the marinara so that it stays crispy! Top with fresh basil.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s