Monday, June 18, 2007

Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil

I wanted to make something good for dinner since it had been a while since I had cooked. My basil has been growing like crazy so I wanted to find a recipe where I could use my fresh basil. After searching the Internet I found "Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil" from


2 boneless skinless chicken breast halves
4 small slices of prosciutto or smoked ham (I cut large slices of prosciutto in half)
2 ounces of fresh mozzarella cheese, cut into 4 slices (I used more cheese)
8 basil leaves, plus 1/4 cup thinly sliced
2 teaspoons olive oil
1/2 cup chicken broth
2 tablespoons honey mustard
1 garlic clove, minced


Heat oven to 350°.

Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.

Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.

Transfer chicken to a baking pan.
Bake until chicken is cooked through, about 15-18 minutes.

Transfer to a platter.

Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

I personally didn't use the sauce but Jason and my Mom really liked the chicken with the sauce. It was very good and also reheated well.

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