Stuffed Chicken Breasts
Bring Italy to your kitchen in under 30 minutes with our delicious stuffed, prosciutto wrapped chicken breast. Enjoy!
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
Step 1: With 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.
Step 2: In a small bowl, combine mustard, garlic and black pepper; spread over cut sides of chicken breasts.
Step 3: Place 2 basil leaves on 1 side of each breast, then stuff each with a little goat cheese, using your fingers; fold over.
Step 4: Wrap each stuffed breast with 2 slices prosciutto, covering the pocket tightly.
Step 5: Place seam side down on parchment lined baking sheet; brush evenly with melted butter.
Step 6: Bake at 400 °F (200 °C) for 20 to 25 minutes or until chicken juices run clear.
Step 7: Let stand about 5 minutes before cutting into 1/2 inch (1 cm) slices to serve.