Italian Stuffed Chicken Breasts

Sure to impress when served with Caesar salad and hot bread

Original recipe yields

6 servings

Cooking day instructions

Flatten chicken breasts to -inch thickness (see “Get to Know Your Butcher”). Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with 1 slice prosciutto. Place 2 sun-dried tomatoes and 1 wrapped mozzarella stick in center of each chicken breast. Roll chicken breasts around filling. Wrap each chicken breast individually with plastic wrap. Freeze, using freezer bag method.

Serving day instructions

Thaw completely. Unwrap chicken breasts, place close together in baking dish, and baste with butter. Bake at 350 degrees for 35–40 minutes, basting every 15–20 minutes. Do not overbake, as chicken will become tough. Bake just until chicken is white and juices run clear. While chicken is baking, prepare Tomato Cream Sauce. To serve, top chicken breasts with sauce.

For sauce: In a small saucepan, melt butter or margarine. Add tomato paste and blend until smooth. Stir in flour, garlic, basil (if using dried), salt, and pepper. Add cream or milk all at once. Cook and stir over medium heat until thickened and bubbly (if using fresh basil, add now). Cook and stir 1–2 minutes more. Makes approximately 1 cup of sauce.

Hints

Prosciutto is an Italian ham, usually found in the delicatessen area of your grocer. Although it can be pricey, you use very little, as it is sliced so thin.

Leftover sun-dried tomatoes can be used as salad toppers or with fresh pasta dishes.