Monday, June 14, 2010
Stuffed Chicken Breast
This recipe is from Tasty Paleo. You have to log into this site but it is worth it. Great recipes and pictures. Take the time to create delicious meals.
Basil & Sundried Tomato Stuffed Chicken Breast with Prosciutto
* Prep Time: 10 min
* Cook Time: 20 min
* Servings: 2
* 2 organic, free-range, boneless & skinless chicken breasts
* 1/4 cup chopped fresh basil
* 1/3 cup extra virgin olive oil
* 1/4 cup chopped sundried tomatoes
* 1/3 cup pine nuts
* 2 medium garlic cloves, chopped very fine
* 2 cloves, minced
* black pepper to taste
* 2 thin slices prosciutto
Chop up the basil as finely as possible, and throw into a bowl. Mix in olive oil, pine nuts, cloves, sun dried tomatoes and pepper and mix up. If you want a smooth paste, huck it into the food processor -- but I like it a bit chunky.
Pound out your chicken breasts on a baking sheet. In the middle of each breast place a large scoop of your tomato basil pesto and wrap the chicken around it. Secure with a toothpick if needed.
Once mixture is inside chicken, wrap thin pieces of prosciutto around chicken.
Cook at 350 for about 20 minutes or until juices run clear.