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Cheese & Prosciutto-Stuffed Chicken Recipe

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce.—Gilda Lester, Millsboro, Delaware

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Cheese & Prosciutto-Stuffed Chicken Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Directions

Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks.
Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in the flour, eggs, and then coat with bread crumb mixture.
In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 170°.
In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in the Gorgonzola cheese, salt and pepper. Cook for 4-6 minutes or until cheese is melted, stirring occasionally.
Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil. Yield: 4 servings.

Nutritional Facts 1 stuffed chicken breast half with 1/4 cup sauce equals 757 calories, 55 g fat (27 g saturated fat), 307 mg cholesterol, 1,111 mg sodium, 16 g carbohydrate, 2 g fiber, 50 g protein.

Originally published as Cheese & Prosciutto-Stuffed Chicken in The Taste of Home Cookbook , p28