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. Print this post
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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!
ReplyDeleteI 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!
ReplyDeletei 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.
ReplyDeletewhat 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. :)
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