Ingredients: |
Ingredients: Chicken breasts, boneless
Prosciutto
Sun-dried tomatoes in olive oil
Artichoke hearts in olive oil
Romano or Parmesan cheese, to taste; or sliced provolone.
Salt and pepper
Fresh garlic, minced
Paprika
Kitchen string
Olive oil
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Directions: |
Directions:Preheat oven to 350ºF.
1. Pound with a mallet to flatten the chicken breasts to about a half-inch thickness. The thinner the breast, the easier it will be to roll the chicken around the other ingredients. If the breasts are thick, you can filet them by cutting lengthwise and then flatten some more.
2. Drain the tomatoes and drain the artichoke hearts. Season the chicken with salt and a dash of pepper, go easy on the pepper.
3. Layer the chicken with a little bit of minced garlic, then the cheese, then the prosciutto, then one or more sun-dried tomatoes, then one or more artichoke hearts.
4. At this point look at the chicken with ingredients and guesstimate how long a piece of string you will need and cut to size. It's better to have a longer piece, you can trim the extra off later. Cut as many pieces of string as pieces of chicken.
5. Roll the chicken; if some of the inside pokes out of the ends of the chicken, that's okay. Tie the string around the chicken tightly so it doesn't fall apart while searing.
6. In a saucepan, heat olive oil; sear and brown the chicken on all sides.
7. Transfer the browned chicken to a large roasting pan or glass lasagna dish with some space in between each rolled breast. Drizzle a little bit of olive oil over the stuffed chicken. Sprinkle with paprika.
8. Bake at 350ºF until done. Check after 20 minutes, if browning too quickly cover until done. Before serving, remove string and sprinkle with fresh parsley or cilantro. |
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