Description
This is a super flexible recipe that can be modified to use other meats, cheeses or flavorful add-ins you may have on hand. While I indicated it serves 3, with larger chicken breasts I find that half is enough for me, and sometimes my husband as well, so number of servings totally depends on the appetites and accompaniments. If you slice these before serving, they are nice served over a bed of greens.
Ingredients
- 3 large boneless chicken breasts
- 3 slices Proscuitto or ham
- 3 slices Provolone or other cheese
- 1/2 cup (approx) olives, sundried tomatoes, sauteed greens, roasted peppers or other goodies
- 3 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1/2 cup Shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Oil a 9×13 inch roasting pan or pyrex dish. Slice into the middle of each chicken breast horizontally, not quite all the way through, stopping about 1/2 inch from the edge. Open each breast like a book.
- Season with a bit of salt and pepper. Layer meat, cheese, and additional filling ingredients (olives, sundried tomatoes and/or roasted peppers) on one side of each breast. Fold over and place in greased pan.
- Mix vinegar, oil, and mustard in a small bowl. Brush tops of each chicken breast with the mixture.
- Cover loosely with aluminum foil and bake for 20 minutes. Remove foil. Tops breasts with shredded parmesan and bake another 15 to 20 minutes or until instant read thermometer registers 160 degrees.