Prosciutto Stuffed Chicken Breast
Filed Under: Entrées
2 Tbsp. olive oil, divided
2 tsp. minced garlic
1/2 cup ricotta cheese
4 oz. goat cheese, softened
1/2 cup chopped basil
1 egg yolk
salt and pepper to taste
3 FreeBird boneless skinless chicken breasts
6 slices prosciutto
Heat 2 teaspoons of olive oil in a small sauté pan and cook garlic until just golden. Transfer to a large bowl and combine with ricotta, goat cheese, basil and egg yolk. Blend until smooth and season to taste with salt and pepper. Set aside.
Place each chicken breast between 2 sheets of parchment or waxed paper and pound into 1/4-inch thick paillards. Lay 2 slices of prosciutto side by side on a clean cutting board. Top with one piece of chicken and place a line of cheese mixture in the center. Roll chicken breast and prosciutto around filling in a cylindrical shape. Repeat with remaining chicken, prosciutto and filling.
Heat remaining oil in a large sauté pan over medium-high heat and brown each stuffed chicken breast for about 2-3 minutes on each side. Place onto a baking sheet and cook in the oven for 20 minutes or until the internal temperature of the filling reads 165º on a meat thermometer. Slice each breast into 2 servings and serve immediately. Serves 4-6.