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Italian Stuffed Chicken Breasts Recipe

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This recipe for Italian Stuffed Chicken Breasts, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Kozel
Added: Wednesday, June 14, 2006


3/4 C minced onion
1/4 cup chopped prosciutto ham
1 T. fresh parmesan cheese
1.5 tsp. fresh rosmary (minced)
2 chicken breasts
1.25 C chicken broth
1 garlic clove (minced)
1 T. dry bread crumbs
1 tsp. oil

Heat 1/2 tsp. oil in a skillet over med. heat
saute 1/2 C onion, approx. 4 minutes.
Remove onion and combine with the ham, cheese, bread crumbs and 1tsp rosemary.
Cut each chicken breast in half and cut each again to form a pocket.
Divide stuffing and stuff equal portions into each of the 4 breast parts.
Heat 1/2 tsp. oil in skillet over med-high heat.
Add chicken and saute 6 minutes per side or until done, set aside when done.
Add 1/4 C onion to skillet and saute' 3 minutes.
Add 1/2 tsp. rosemary, broth and garlic then bring to a boil.
Return chicken to the skillet and simmer 2 minutes or until heated.
Serve with sauce over chicken.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 mintes.
Personal Notes:
Personal Notes:
add minced ham to the sauce if available.




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