Cured and salted, prosciutto lends a rustic flavor to a bed of pasta primavera, while fresh basil and melty mozzarella add a bit of zest.
bvseo_sdk, net_sdk, 184.108.40.206
CLOUD, getAggregateRating, 87ms
bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time15 minutes
Cook Time20 minutes
Total Fat19 g
Total Carbohydrate1 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat oven to 400°F. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.
Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 to 15 minutes or until done (internal temp 170°F).