Stuffed Chicken
  • Cooking Time: 35
  • Servings: 2
  • 2 boneless skinless chicken breast halves
  • 4 small slices of prosciutto or smoked ham (I cut large slices of prosciutto in half)
  • 2 ounces of fresh mozzarella cheese, cut into 4 slices (I used more cheese)
  • 8 basil leaves, plus 1/4 cup thinly sliced
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth
  • 2 tablespoons honey mustard
  • 1 garlic clove, minced
  1. Heat oven to 350°.
  2. Cut each chicken breast in half crosswise to make 4 portions.
  3. Cut a slit into the sides of each portion.
  4. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit.
  5. Secure well with a toothpick.
  6. Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken.
  7. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
  8. Transfer chicken to a baking pan.
  9. Bake until chicken is cooked through, about 15-18 minutes.
  10. Transfer to a platter.
  11. Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes.
  12. Stir in sliced basil; pour over chicken.
I personally didn't use the sauce but Jason and my Mom really liked the chicken with the sauce. It was very good and also reheated well.