Italian Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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SOURCE: Cooking Light YEAR: 1997 ISSUE: May PAGE: 122 Ingredients:
1 tsp olive oil, divided |
3/4 cup minced onion, divided |
1/4 cup chopped prosciutto |
1 tbsp grated fresh parmesan cheese |
1 tbsp dry breadcrumbs |
16 oz skinned, boneless chicken breast halves |
1 cup low-salt chicken broth |
1 garlic clove |
Directions:
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion, and saute 4 minutes. Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 1/4 cup onion to skillet, and saute 3 minutes. Add 1/2 teaspoon rosemary, broth, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
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