• Morgan

Prosciutto and Cheese Stuffed Chicken Breasts

We had an evening where we just didn't feel like going to the store for anything, but we DID have some frozen chicken breasts in the freezer. Voila! Dinner!


We had a little party a week or so ago, and we had some left-over prosciutto slices as well as some shredded Cheeses. We also had quite a few left-over garlic toasts, so we decided to bread them!


Here is what you will need:

4 boneless skinless chicken breasts

1/4 cup bread crumbs

2 cloves fresh garlic

prosciutto slices

shredded Monterrey Jack cheese

shredded Parmesan cheese

1 egg

1/4 cup all-purpose flour


salt and pepper to taste


First pound out your chicken breasts until they are nice and flat.



Then lay each piece onto a piece of plastic wrap and lay out strips of proscuitto evenly.



Sprinkle cheese thinly over each breast. (be careful not to over-stuff)



Roll each breast up tightly and wrap tightly in plastic wrap. twist the ends closed, and then freeze for 15 minutes.




Place flour, egg and garlic bread crumbs into separate bowls for dipping.


Un-wrap each breast roll then coat in flour.



After coating with flour dip into scrambled egg to coat completely.



Then roll each in bread crumbs and place into baking dish.



Bake on 350 for 25-30 minutes.

We served ours with roasted pumpkin and sauteed garlic spinach.






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