Welcome to Foodie Friday! This is one of my favorite blog events because, well, I just plain love to eat! Please visit our hostess, Michael at Designs by Gollum, to see what she's cooked up for us this week, and to visit the other participants.
This is a new recipe I've found, and it turned out so good that it will definitely be going in the rotation. It's proscuitto wrapped stuffed chicken breasts. I served it with garlic buttered noodles and a salad of field greens, blueberries, mango, red onion, walnuts and raspberry vinagrette.
PROSCUITTO WRAPPED STUFFED CHICKEN BREASTS
Cut a slit/pocket into a boneless chicken breast. Place thinly sliced onions into the pocket. Mix up shredded mozzarella, salt, pepper and sage and add this to the pocket as well. Fold the breast closed as best you can and roll up in a couple pieces of thinly sliced proscuitto. Place on baking sheet, seam side down, and brush with olive oil. I baked these for 30 minutes at 400 degrees and then turned the oven down to 350 for 15 additional minutes. Next time I may try them at 350 or 375 for the entire time as the proscuitto got brown quickly at 400.
This was so easy and so good, and even looks "fancy" enough for company.