Chicken Stuffed with Fontina, Prosciutto and Basil

Name: Chicken Stuffed with Fontina, Prosciutto and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 4 basil leaves; 59 milliliters chicken stock or canned low-sodium broth; 355 milliliters grape tomatoes, halved; 1 Tbsp extra-virgin olive oil; 28 grams Fontina, Manchego or fresh Pecorino Romano cheese, shaved with a vegetable peeler; 28 grams thinly sliced prosciutto (about 4 slices), trimmed of all visible fat; 4 servings Salt and freshly ground pepper; 1 small shallot, minced; 680 grams skinless, boneless chicken breast halves, tenders removed and reserved for another use

Chicken Stuffed with Fontina, Prosciutto and Basil is a gluten free and primal recipe with 4 servings. One serving contains 309 calories, 40g of protein, and 13g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 45 minutes. A mixture of grape tomatoes, fresh pecorino romano cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Close the chicken pockets, tucking in any filling. Pound with a meat pounder to flatten slightly.

Ingredients you will need

Salt And Pepper

Chicken Breast

Fresh Basil

Prosciutto

Meat

Fontina Cheese

Equipment you will use

Meat Tenderizer

Knife

In a large nonstick skillet, heat 2 teaspoons of the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until golden and cooked through and the cheese is beginning to melt, about 12 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil