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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Chicken Recipe

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This recipe for Stuffed Chicken is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º.
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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