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Italian Stuffed Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch
Ingredients Method

Ingredients
  

  • 6 large boneless, skinless chicken breasts cleaned and trimmed
  • 1 pound fresh mozzarella ball
  • 1 cup sundried tomatoes
  • 4 oz Prosciutto Di Parma
  • 4 cloves garlic minced
  • Olive oil
  • Kosher salt
  • Pepper
  • 1 ½ teaspoons oregano
  • Crushed red pepper flakes
  • Wooden/bamboo skewers or baking string

Method
 

  1. Cut the chicken breast horizontally through the middle of one side, about halfway through the chicken. Open the butterflied chicken breast like a book
  2. Season with salt and pepper and add one or two prosciutto pieces (depending on size of chicken), a layer of fresh mozzarella, and a layer of the sundried tomatoes
  3. Close the chicken up and it will look like sandwich. Season both sides with salt and pepper and rub a thin layer of olive oil with your hands across it. Now, using either wooden skewers or baker’s string, hold the chicken together so that the stuffing remains inside
  4. Add 2 tablespoons of olive oil to a pan and start cooking the garlic. Add the chicken and cook over a medium heat until each side browns, about 10-15 minutes. Season with the red pepper flakes and oregano as each side is cooking. Do not constantly flip the chicken while cooking, instead let it cook thoroughly on each side and flip only once
  5. Once ready you can eat as a meal or pairing it with a plate of pasta. If you want to be healthy, it pairs well with a fresh, crisp salad. I used tagliatelle pasta