Sunday, July 1, 2007

Stuffed Chicken Breasts

I made a really yummy stuffed chicken tonight. Mine was a little different than Jon's (mine is pictured above, his is at the end of this post) - he doesn't like prosciutto so I only used it in my chicken.

How I did it...

  • I took three thinly sliced chicken breasts and pounded them out just a little more.
  • The stuffing was layered on top of the chicken like this - 1 slice of prosciutto, a few pieces of fresh spinach, tiny chunks of Gruyere cheese, tiny pieces of chopped red pepper, and garlic (roasted for me, raw minced for DH).
  • I rolled the chicken up and tied each piece with kitchen twine. A tip I picked up for rolling chicken - put a piece of plastic wrap under the chicken and use it to get a good hold on the chicken and to roll it tightly.
  • I drizzled each roll with EVOO and sprinkled them with some Italian breadcrumbs.
  • They baked on 400 degrees for about 20 minutes. They were so pretty when we sliced into them!

I served the chicken with plain white rice and roasted broccoli (broccoli tossed with EVOO, salt, garlic powder, and red pepper flakes). I had some tomatoes that needed to be used so I roasted them in olive oil with a few cloves of garlic - what a perfect, summery side.

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  1. This looks so good! :o) I linked your blog to mine, if you would like to mine also, that would be fine! I may just have to try this chicken, my husband would love it!

  2. I am jealous of how well you can roll your chicken :) I don't think I could ever do that, which is why I resort to cutting a pocket in the side!

  3. i love making these...i use so many different kinds of fillers from spinach, feta and garlic, proscuitto and provolone and even sauted minced veggies and mozz cheese.

  4. what a great combination of flavors! i've been looking all over for Gruyere and have yet to find it...this makes me want to search a little harder. :)