You ever have one of those recipes that you loved to cook but somehow it dropped from your menu list? Well, this is one of mine. Yes, it is a stuffed chicken but with a little twist.
What makes this so good is the smoked gouda stuffed in the middle. It gives the chicken a rich, smokey flavor. Then top it off with the chicken wrapped in salty prosciutto…Oh my, it’s tasty.
Kitchen Mischief Public Service Announcement
Hey kids, before we get started, let’s talk about a chicken safety tip. You hear salmonella this, salmonella that but it is serious, so here is a simple tip and cool tool to help. TIP: Wash your hands after handling chicken – easy right? But it’s easy just to wipe your hands on a rag or on the water or using the soap pump just to touch it again to contaminate yourself. So I found this cool product from Lysol for germs freaks like me. It’s an No-Touch Soap System, so you don’t have to touch the pump…motion senors make it happen. Yeah!
Smokey Stuffed Chicken (2 servings)
2 boneless, skin-less chicken breasts
4 ozs prosciutto (6 very thin slices)
2 slices smoked Gouda
4 tablespoons sun-dried tomatoes
Kosher salt and cracked pepper
Pre-heat the oven to 425 degrees. Wash and pat dry your chicken breasts. Using a flat palm, press the chicken and with a sharp knife, slowly cut a small slit in the meatiest part of the breasts.
Stuff the Gouda and sun-dried tomatoes in the pocket you created.
Salt and pepper both sides of the breasts. Take the prosciutto slices and wrap the breasts overlapping and creating a seam on one side.
Over medium-high, pre-heat a oven-proof saute pan with a drizzle of olive oil. Sear each side of the breasts for 2 minutes or until slightly browned. Place in the oven and cook for another 20-25 minutes. Remove from the oven and let the chicken rest for 5 minutes before slicing.