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Stuffed Chicken Recipe

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This recipe for Stuffed Chicken, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Shumaker
Added: Tuesday, January 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
4 thin slices provolone cheese
4 thin slices prosciutto or other ham
4 T basil pesto (store-bought or homemade)
4 T chopped roasted red peppers
1 can cream of mushroom soup
1/2 c sour cream
splash of milk

Directions:
Directions:
Preheat the oven to 350.
Pound the chicken breasts flat. Sprinkle with salt and pepper. Layer with ham, cheese, and spread the pesto and peppers on top. Roll up the chicken breasts (start with the small end) and secure with string or toothpicks.
Preheat a pan to medium heat and add 2 T oil. Brown the chicken on all sides. Transfer to the oven and cook through, about 15-20 minutes.
Meanwhile, heat the cream of mushroom soup, sour cream, and milk in a small pan. Use this as a sauce for the chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I usually serve this with roasted potatoes.

 

 

 

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