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Prosciutto & Gruyere-Stuffed Chicken Breasts

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Submitted by: Elyse Stern

 

Pounded chicken breasts are topped with prosciutto and Gruyere cheese, flavored with garlic, rolled up, brushed with olive oil, and baked.
 

Ingredients

  • 4 large boneless, skinless chicken breast halves
  • 8 thin slices prosciutto
  • 12 ounces Gruyere cheese
  • 1/2 Tbsp minced fresh garlic
  • 1/4 cup olive oil (or as needed)
  • Toothpicks
  • Salt & Pepper to taste

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Method

Pound chicken breasts with a meat mallet until 1/8-inch thick. Be careful not to break the chicken by pounding too hard. Lay chicken flat on surface; sprinkle lightly with salt and pepper, and place 2 slices of prosciutto and 3 ounces of cheese on the side of the chicken closest to you. Then sprinkle an even amount of minced garlic on top of each. Start to roll the chicken away from you, while tucking in the stuffing and sides of chicken. Use toothpicks to secure the chicken together. Place chicken side by side in a glass baking dish. Brush on olive oil and sprinkle a pinch of salt and pepper on top of each rolled chicken breast. Bake in oven for 35-40 minutes or until internal temperature is 165.

 

Notes: Place foil over pan if chicken begins to dry out in the oven.

 

Number of Servings: 4

 

Submitted by: Elyse Stern ()

 

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