Wednesday, August 31, 2011

Prosciutto & Cheese Stuffed Chicken

I apologize for not having a picture for this recipe. I will post a picture really soon. We eat a lot of chicken in my house, so I am always looking for different ways to making chicken. Hope you like this one as much as we do!
You will need:
4 boneless, skinless chicken breast halves
1 (8oz.) pkg. of cream cheese, softened
8 slices of prosciutto
1 tsp. of garlic powder
3 Tbs. of chives, chopped
1 tsp. of freshly ground black pepper
1/2 tsp. of salt
1/2 cup of all-purpose flour
3/4 cup of panko crumbs
1/4 cup of parmesan, grated
2 large eggs, beaten
Salt and Pepper for seasoning the outside of the chicken breasts
2 Tbs. of extra virgin olive oil

Preheat the oven to 375 degrees Fahrenheit.
Place chicken between two sheets of plastic wrap. Using a mallet, pound the breast halves until 1/4 inch thick. Season the chicken on both sides with salt and pepper. Set aside.
In a large bowl, mix together the cream cheese, garlic powder, chives, black pepper and salt. Place 1/4 of the mixture onto the middle of each breast half. Place 2 slices of prosciutto on each half. Pull the sides over the filling and roll, tucking in the ends. Use toothpicks to secure the filling. Place the flour in one dish, the eggs in a second dish, panko and parmesan in a third dish. Mixing the panko and parmesan together. Dip the stuffed chicken breasts first into the flour, shaking off any excess; dip into the eggs, then dredge in the panko and parmesan. Place them on a parchment paper lined baking sheet. Drizzle the chicken with the olive oil. Bake for about 25- 30 minutes or until chicken is no longer pink and juices run clear.

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