Prosciutto Stuffed Chicken

Last week I took a last minute booking for dinner at The Muskegon River Lodge. I scanned my food inventory & went to work. During our wild west days I had the privilege of working in a dude ranch kitchen with Ang S. whom I consider to be a cooking genius. One of the recipes she taught me has become a go-to in my cooking arsenal, Chicken stuffed with Provolone, Prosciutto (or ham) & Basil.

I thought the recipe was fab. from day 1. But because I have a thing for sauces I decided to top it with another favorite, Alfredo Sauce. To temper the richness I add garlic, pepper, oregano & a plethora of Capers & Diced Roasted Red Peppers to the Parmesan, Butter & Cream.

My mom asked it I would make this for the holidays. It's ability to be made somewhat ahead combined with it's appealing looks have made it a shoe in for our family gathering.

  Stuffed Chicken for 10:

10 Chicken Breasts
3/4 lb Prosciutto or thin sliced ham
1/2 lb Provolone
1/4 cup of basil leaves julienned
3 Lg Eggs
1 cup milk
3-3.5 cups Italian Breadcrumbs

1. Pound Chicken with a tenderizing hammer
2. Slice meat & cheese in thin 2" strips
3. Lay Basil Provolone & Prosciutto across center of Chicken Breast
4. Jelly roll the chicken starting with the small tip first
5. Dip in egg wash
6. Coat in bread crumbs
7. Bring large skillet to medium heat and add 4 Tbsp olive oil.
8. Sear coated chicken on each side for several minutes, the coating should be lightly browned. Begin with searing the seam first.
(The steps above can be done early on the same day as cooking)
9. Place seared chicken in 9x13 baking dish - do not crowd, I had huge pieces of chicken and needed an additional baking dish.
10. Bake at 350 about 25-30 minutes or until chicken is cooked through or until meat thermometer registers correctly. (I usually flip the chicken over and make a small incision to check doneness)

I am going to confess that I never measure when making Alfredo. So until I re-make it I will leave that recipe for later. I will tell you that my ingredients list is a brick of Parmesan, Whipping Cream, Butter, Minced Garlic, Oregano, Roasted Red Peppers, & Capers.

I like to serve Stuffed Chicken with Roasted Asparagus, Garlic Green Beans, Acorn Squash, or Sweet Potatoes.
I also think it pairs well with a mixed green salad topped with granny smith, dried cherries & salted or glazed pecans & thin sliced Romano cheese.

btw, the dinner went very well.