January 17, 2012

Prosciutto and Cheese-Stuffed Chicken Breasts

I had prosciutto and rosemary left over from a dish at Christmas, so I broke out this recipe. The original Cooking Light recipe called for fontina cheese, which falls into the category of "feet" cheese according to my husband (smells and tastes like feet ... not sure when he licks feet, but oh well). I used pepperjack in his and Swiss for mine. The only issue I had with the recipe was I struggle to find the balance of thoroughly cooking my chicken without having the exterior be overly browned.

Prosciutto and Cheese-Stuffed Chicken Breasts
1 oz. choopped prosciutto
1 1/2 tsp. chopped rosemary
2 garlic cloves, minced
1/4 cup shredded cheese
4 (6 oz.) chicken breast halves
1/4 tsp. pepper
42 saltine crackers (1 sleeve), crushed
1/2 cup flour
2 large egg whites
1 Tbsp. Dijon mustard
2 Tbsp. canola oil

Heat a large non-stick skillet over medium-high heat. Coat with cooking spray. Add prosciutto, and saute until browned. Add rosemary and garlic. Saute 1 minute. Spoon mixture into a small bowl, and cool to room temperature. Stir in cheese, and set aside.

Cut a horizontal slit in each chicken breast half to form a pocket.Divide prosciutto mixture evenly into chicken breast pockets.

In a shallow dish, combine pepper, cracker crumbs and flour together. In separate shallow dish, combine egg whites and mustard until smooth. Dip each chicken breast in the egg mixture, and then coat with the cracker crumb mixture.

Heat pan to medium-high heat, and heat the canola oil. Reduce heat to medium, and place chicken in the pan. Cook 10 minutes on each side or until chicken is done. Serves 4.

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