this is surprisingly easy and you can mix it up with different herbs, cheeses, meats…(sausage? pesto? balsamic? etc…)

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prosciutto, basil, and cheese stuffed chicken

adapted from dishing the divine and modern comfort food

prep time: 15 min | total time: 30 min  | serves: 4

what you need:

• 4 skinless chicken breasts
• 2 oz cheese (you pick)
• 2 oz light cream cheese
• 1/4 cup minced fresh basil
• 1 clove garlic, minced
• olive oil
• salt, pepper, cayenne to taste

• rinse and pat chicken breasts dry. if you have a mallet or rolling pin you can pound it flat, or you can butterfly them with an inch on each side to stuff. sprinkle with salt & pepper.

not the prettiest but still delicious.

• mix cheeses, basil, garlic, salt, pepper, cayenne together.
• lay prosciutto flat and fill each breast with mixture. roll em up nice & tight – use toothpicks or twine to cinch each closed – or if you don’t have that (i did not this time), just wrap tightly and cook with seam down first.
• heat a skillet over medium heat and add olive oil. you can add some garlic in here too with the chicken breasts.

• brown all sides of chicken, turn the heat down a bit, add water, and cover and cook for 5 minutes. flip, and cook for 10-15 minutes on the other side until fully cooked.
• let rest for five minutes, and add some cheese on top to let it melt before you eat!
• i serve these with prosciutto-wrapped asparagus (leftover prosciutto!) and salad with mama le’s dressing.