Stuffed Chicken Breasts
Bring Italy to your kitchen in under 30 minutes with our delicious stuffed, prosciutto wrapped baked chicken breast recipe. Buon Appetito!
20 - 25 minutes
4 - 6
- 4 Fresh From The Farm Boneless, Skinless Chicken Breasts
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 8 basil leaves
- 1/4 cup crumbled goat cheese
- 8 slices prosciutto
- 1 tablespoon melted butter
1With knife blade held horizontally, cut a deep pocket along the thicker side of each chicken breast (be careful not to cut all the way through); open like a book.
2In a small bowl, combine mustard, garlic and black pepper; spread over cut sides of chicken breasts.
3Place 2 basil leaves on 1 side of each breast, then stuff each with a little goat cheese, using your fingers; fold over.
4Wrap each stuffed breast with 2 slices prosciutto, covering the pocket tightly.
5Place seam side down on parchment lined baking sheet; brush evenly with melted butter.
6Bake at 400 °F (200 °C) for 20 to 25 minutes.
7Let stand about 5 minutes before cutting into 1/2 inch (1 cm) slices to serve.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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