Easy Australian Stuffed Chicken W/ Prosciutto, Sun-Dried Tomato
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 chicken breasts
- 100 g prosciutto, thinly sliced
- 2 tablespoons extra virgin olive oil
- 8 sun-dried tomatoes, thinly sliced
- 2 small brown button mushrooms, thinly sliced
- 1⁄4 red pepper, thinly sliced
- 2 garlic cloves
- 1 teaspoon dried basil
directions
- Slice the red pepper very thin sliced about two inches long.
- Slice the mushrooms very thinly.
- Slice the sun-dried tomatoes very thinly.
- Crush the garlic and put into small bowl.
- Put sun-dried tomatoes into small bowl.
- Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
- Butterfly the chicken breasts, then spread them apart to be stuffed.
- Spread mixture inside of chicken breasts.
- Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
- Close chicken breasts.
- Brush olive oil onto top of breast.
- Sprinkle with basil.
- Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
- Serve with your favourite vegetables.
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Reviews
-
Wow, I can't believe this great little recipe has been missed by so many! A thousand people ought to try it. I didn't have prosciutto, so I substituted with some flamin-hot Italian pepperoni that our mild-happy household wasn't eating. It was perfect in the chicken. Also used fresh diced tomato cuz I didn't have the sun-dried in the house. Added a little salt -- I guessed the prosciutto has more salt than the pepperoni -- and it was very, very delicious. Will make this recipe regularly. It's a little like pizza in chicken! Even 2 1/2 year old Danielle votes 5 stars.