Do you suffer from chicken boredom? I’m about to change that with this super flavorful, incredibly easy dish that I can only describe as my latest chicken flavor bomb! It’s a stuffed chicken, but not in the way you usually prepare it. This method makes it easier to stuff and much easier to eat! Tucked into each slit of chicken is prosciutto and a slice of your favorite cheese along with garlicky, buttery sage leaves. Then, that garlic butter gets spooned right over the top before it goes into the oven. It really is sensation, especially with my Momma’s Famous Spinach Salad! Chicken boredom be gone forever!
- 2 large skinless, boneless chicken breasts
- 12 slices prosciutto, sliced thin
- 12 slices Fontina, Havarti, Provolone or cheese of your choice (2" x 1" size)
- 4 tablespoons unsalted butter
- 3-4 cloves fresh garlic, minced
- 12 sage leaves
- 1/2 cup shredded mozzarella
- salt, pepper or seasoning of your choice (to taste)
- 1 cup marinara sauce like Rao's Tomato Basil (optional)
- Preheat oven to 350 degrees. In a skillet, melt 4 tablespoons of butter. When it starts to brown, add 3-4 cloves of minced garlic. Add sage leaves and cook for 1 minute, just to soften. (Do not burn the butter.) Wash and pat dry the chicken breasts. Make 5-6 diagonal cuts three quarters of the way through the chicken. Place chicken on a 9X13 baking sheet. Roll up prosciutto slices. Tuck prosciutto, slice of cheese and a sage leaf into each slit in the chicken. Spoon garlic butter over the chicken. Lightly season with salt and pepper. Sprinkle Mozzarella over each piece of chicken. Bake for 25 minutes, basting half way through the cooking process with the melted garlic butter. Optional, serve on a bed of warmed marinara sauce.
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