Basil & Cream Cheese Stuffed Chicken Breast
Rich, creamy, and most importantly cheesy, these basil and cream cheese stuffed chicken breasts are easy to make at home, freeze well, and are a fool proof dinner for even the most in-experienced home cook.
Ingredients
- 2 boneless/skinless chicken breasts
- 2 tablespoon Basil garlic scape pesto
- 125 grams cream cheese
- 1 teaspoon black pepper ground
- 1 small jalapeno or sweet Italian pepper - small diced
- 4 slices prosciutto
Instructions
- Begin by mixing the cream cheese, basil pesto, diced pepper and ground black pepper in a bowl. Set aside the filling.
- Butterfly the chicken breast, and then layer half the stuffing mix on the inside of the chicken. Roll up the chicken making sure to tuck the leading edge of the breast under.
- Tightly wrap the stuffed breast in prosciutto and refrigerate for 20 minutes to half an hour to firm up the cream cheese. Repeat the process with the second breast.
- In a smoking hot pan, sear the stuffed chicken breast until golden brown on both sides. Then finish by baking in a pre-heated 375F oven for 10 to 15 minutes.
- This should be timed so that the stuffed chicken can be served immediately after coming out of the oven. The internal temperature for the chicken should read between 145F and 165F.
Nutrition
Calories: 1340.3kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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