ITALIAN STUFFED CHICKEN BREASTS

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ITALIAN STUFFED CHICKEN BREASTS image

Yield 6

Number Of Ingredients 16

6 boneless, skinless chicken breast halves
Salt and pepper
Thyme
Marjoram
6 ounce mozzarella cheese, cut into 1 ounce sticks
6 thin slices prosciutto ham
12 pieces, oil-packed, sun-dried tomatoes, drained
3-4 tablespoons butter, melted (used on reheating day)
2 tablespoons butter or margarine (used on reheating day)
1/2 - 1 tablespoon tomato paste (used on reheating day)
2 tablespoons flour (used on reheating day)
1/4 teaspoon garlic powder (or 1 clove, finely minced) (used on reheating day)
1-2 tablespoons fresh chopped or 1/ teaspoon dried basil to taste (used on reheating day)
1/4 teaspoon salt (used on reheating day)
dash of pepper (used on reheating day)
1 cup light cream or milk (used on reheating day)

Steps:

  • Freezing Day Flatten chicken breasts to 1/8 inch thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with 1 slice of 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, place in freezer bag and freeze. Reheating 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. 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 more. Makes approximately 1 cup of sauce.

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    #weeknight     #time-to-make     #main-ingredient     #cuisine     #preparation     #occasion     #poultry     #european     #dinner-party     #italian     #chicken     #meat     #chicken-breasts     #4-hours-or-less

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