Easy Australian Stuffed Chicken W/ Prosciutto, Sun-Dried Tomato |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 2 |
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GREAT, EASY GOURMET FOR DINNER PARTIES. This dish will impress your friends! My family are all from South Eastern and Western Australia. When I was a young lad I vaguely remember a dish similar to this. With a few modifications, using sun-dried tomatoes, prosciutto, mushrooms and red pepper; this recipe is phenomenal! 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:
1. Slice the red pepper very thin sliced about two inches long.
2. Slice the mushrooms very thinly.
3. Slice the sun-dried tomatoes very thinly.
4. Crush the garlic and put into small bowl.
5. Put sun-dried tomatoes into small bowl.
6. Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
7. Butterfly the chicken breasts, then spread them apart to be stuffed.
8. Spread mixture inside of chicken breasts.
9. Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
10. Close chicken breasts.
11. Brush olive oil onto top of breast.
12. Sprinkle with basil.
13. Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
14. Serve with your favourite vegetables.
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