Italian Stuffed Chicken Breasts - Carolina's CW | WYCW-TV

Italian Stuffed Chicken Breasts

  • 4 prosciutto slices  (okay to use ham if prosciutto is unavailable)
  • 16 fresh basil leaves
  • ½ cup freshly grated mozzarella
  • 4 skinless boneless chicken breast halves (about 1½  pounds)
  • 1 cup milk
  • 1 ½ cups Italian breadcrumbs
  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 2 teaspoons margarine or butter

On a clean work surface, lay out prosciutto slices. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with the short end, roll up each prosciutto slice.

Flatten chicken breasts with a rolling pin or meat mallet.  Dip each breast in milk and then dredge in breadcrumbs.  Roll breaded chicken breast around prosciutto, securing together with toothpicks.
Place chicken in 13x9 baking dish.  Pour wine & chicken broth over chicken.  Dab ½ tsp of butter or margarine on the top of each breast.

Bake at 400°F for 40 minutes or until done.

Mozzarella Salad Caprese > Italian Stuffed Chicken Breasts > Penne with Pesto > Roasted Asparagus > Cannoli

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

250 International Dr.
Spartanburg, S.C. 29303

Telephone: 864.576.7777
Fax: 864.587.5430
Email: webmaster@carolinascw.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.