Chicken Breasts Stuffed with Prosciutto, Parmesan & Sun-Dried Tomatoes

Chicken Breasts Stuffed with Prosciutto, Parmesan & Sun-Dried Tomatoes
Photo by Steve Hunter

Ingredients

  • 2 boneless chicken breast halves, skin on
  • Salt and freshly ground black pepper
  • 2 Tbs. finely chopped prosciutto (about 1 medium slice; domestic is fine)
  • 1 tsp. finely chopped fresh sage or ¼ tsp. dried sage
  • 3 Tbs. freshly grated Parmesan, preferably parmigiano reggiano
  • 1 Tbs. plus 1 tsp. unsalted butter, softened
  • 2 Tbs. finely chopped, well-drained sun-dried tomatoes
  • + 1 more ingredients
    • 1 Tbs. oil

Heat the oven to 450°F. In a small bowl, combine the Parmesan, prosciutto, sun-dried tomatoes, sage, and 1 Tbs. of the butter and mix until well blended. Taste and season with pepper and possibly more salt, though the prosciutto and cheese contribute salt. The mixture should be highly seasoned. ...

View full recipe at Fine Cooking

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