Chicken breasts are not one of my husbands favourites because they tend to be dry. So when I make them, I try to be creative and figure out how to keep them moist so he’ll eat them. I like the idea of stuffing them and have gotten some great ideas when I’ve been out for dinner! This is something I created on the spur of the moment, looking for something quick and easy for dinner. Seriously, didn’t take me long, you just have to cut, stuff, wrap and bathe in white wine or chicken broth if you don’t cook with wine. Makes a great looking celebratory dish, perfect for this time of year because of the colors!
Chicken Breasts, fresh not frozen
Mild Cheese, Mozzarella, Gouda, Goat?
Garlic, freshly chopped or powder
Dry White Wine or Chicken Stock
Slice Chicken Breast lengthwise (butterfly) and open up
Season inside with Garlic
Add chopped Parsley to one half
Add Cheese and Shrimp
Fold over and secure with a toothpick
Wrap in Prosciutto, about 2 slices
On med heat, brown both sides
Cover with a lid, turn heat to med low and cook for about 4-5 min
Turn over, cover and cook till you see the cheese oozing out, about 4 min
The liquid will have reduced and you can see the cheese oozing out
Please, do not over-cook! If you’re not sure, just put the lid back on for a few min
Add quartered Tomatoes and chopped Basil take off the heat and let them rest for a couple of min
Plate , drizzle some of the sauce over top and serve!
The saltiness of the Prosciutto is all the salt you need! The Chicken is moist and tender and the Shrimp inside mixed with the Parsley and the Cheese is mouth-watering!
It’s like biting into a perfectly wrapped present!