ITALIAN RECIPE CHICKEN BREASTS STUFFED WITH PROSCIUTTO, PARMESAN AND TOMATOES

ITALIAN RECIPE CHICKEN BREASTS STUFFED WITH PROSCIUTTO, PARMESAN AND TOMATOES

MAMAZORAYAS


430 CALORIES | 40GPROTEIN | 2GCARB |SERVES 2


INGREDIENTS

3 Tbs. freshly grated Parmesan, preferably Parmigiano Reggiano

2 Tbs. finely chopped prosciutto (about 1 medium slice)

2 Tbs. finely chopped, well drained sun-dried tomatoes

1 tsp. finely chopped fresh sage

1 Tbs. plus 1 tsp. unsalted butter, softened Salt and freshly groundblack pepper

2 boneless chicken breast halves, skin on

1 Tbs. oil


METHOD

  • Preheat oven to 450°F. In a small mixing bowl, add the Parmesan, prosciutto, sun-dried tomatoes, sage, and 1 tablespoon of the butter.
  • Season with pepper and maybe extra salt to taste, however the prosciutto and cheese provide salt. The combination should be extremely well-seasoned.
  • To make a tiny pocket, gently insert your index finger beneath the chicken skin. 
  • Scoop part of the filling into the pocket, smoothing it out as evenly as possible. 
  • Do this in a few places until you've used half the filling and covered the top of the breast, being careful not to separate the skin entirely from the flesh. 
  • Tidy up the skin by stretching it as evenly as possible over the filling and the breast. Rep with the other breast. 
  • Place the filling in the freezer for about 5 minutes to firm up.


  • Remove the chicken from the freezer and season with salt and pepper on both sides. 
  • Preheat a cast-iron or other heavy-bottomed ovenproof pan over medium-high heat. 
  • When the pan is heated, add the oil and remaining 1 tablespoon butter. 
  • When the butter has ceased to froth, add the chicken breasts, skin side down. 
  • If you move them for more than a minute, the skin may rip.
  • After about a minute, you may move them about to make sure they're not stuck. Cook for 4 minutes, or until the skin side is thoroughly browned.


  • Slide a narrow spatula under the chicken and carefully flip it over, being careful not to pull the skin. 
  • Cook until the chicken is no longer pink inside, approximately 10 minutes, or until a thermometer reads 165°F at the thickest portion, in a hot oven. 
  • Remove the breasts from the oven, tent with foil for 3 to 5 minutes, and serve immediately 

- ENJOY ITALIAN RECIPE CHICKEN BREASTS STUFFED WITH PROSCIUTTO, PARMESAN AND TOMATOES -

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