Prosciutto, roasted pepper and jack cheese stuffed chicken breast

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Prosciutto, roasted pepper and jack cheese stuffed chicken breast

Ingredients:

* 3 ea. 12 oz Chicken Breast (skin on)
* ½ cup sliced & chopped prosciutto
* 2 ea, roasted red peppers julienne
* ½ cup shredded Monterrey Jack cheese
* ½ cup heavy cream
* 1 eggs
* 1 sprig fresh thyme
* ½ t paprika
* S&P TT

Directions:

For the stuffing, remove skin from one breast and cut into 1” cubes, place diced raw chicken into food processor and pulse until ground, season with salt & pepper, while processer is running add egg & cream until smooth (work quickly)

Move this mixture to a small bowl and fold in prosciutto, peppers & cheese.

Place remaining 2 chicken breasts skin side down between 2 pieces of Plastic Wrap and pound with a meat mallet.

Remove top plastic and season pounded chicken with salt & pepper, divide stuffing and place ½ on to each chicken breast, roll and form into a log.

Place stuffed breasts onto a baking sheet, season with salt pepper, paprika and chopped thyme. Bake at 325 degrees for 30 – 40 minutes. Slice & serve hot or cool slice and reheat.

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.