Monday, May 25, 2015

Chicken with Prosciutto and Mozzarella

Think of it as a somewhat lighter deconstructed version of a classic Cordon Bleu.  No heavy breading.  No worries about getting the center cooked through and the filling leaking out.  Its really the best of both worlds.  Salty melty pork product and can that be bad?

This falls into the incredibly stupid easy category as well.  Easily doubles for a bigger crowd or family.  I cheat and by at Trader Joe's or Fresh & Easy the already made prosciutto and mozzarella rolls from the deli section to speed the process.  Its also cheaper than buying either separately and rolling your own.

Chicken with Prosciutto and Mozzarella

  • 4 chicken breasts, skinless and dry
  • salt
  • pepper
  • 2 t garlic powder
  • 2 t dried thyme
  • 8 oz mozzarella and prosciutto roll

Preheat oven to 350F  Line baking tray with aluminum foil and spritz with cooking oil spray.

Clean and dry chicken breasts.  Salt and pepper both sides to taste.  Divide garlic powder into 4, 1/2 teaspoon portions.  Dust 1/2 t garlic powder evenly on both sides of chicken breast.  Repeat with remaining breasts.  

Split the dried thyme into 4, 1/2 teaspoon portions, dust one portion both sides of a chicken breast. Repeat with remaining breasts and portions of thyme.

Place chicken breasts onto prepared sheet and let set 10 minutes or so until the oven comes to temp.  Bake 30 minutes.  Remove baking sheet from oven.  Cut the prosciutto/mozzarella roll into 12 even slices.  Lay 3 slices on each breast.  Return to oven additional 5-10 minutes to melt cheese.  Serve warm.

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