What's for Dinner? Stuffed Chicken Breasts
You know I am bored when I stuff chicken breasts.
You can take boring, bland boneless breasts and turn them into something wonderful!
Spinach or asparagus is a good choice for fillings, and for cheeses, choose a mozzarella, provolone, or feta.
You're in charge.
Flatten your chicken breasts and spread them open with your hand on a cutting board.
I like to buy chicken breasts with the skin still on, for more flavor.
Lay a slice of ham or prosciutto on top of the opened breast, then some steamed skinny asparagus in the center and sprinkle with some cheese (I used fontina).
Roll and tie with 3 pieces of kitchen string in 3 places to secure.
Season the outside of the bundles with dried herbs and salt and pepper.
Brown chicken in a heavy skillet with olive oil on all sides.
I threw in some garlic cloves and cherry tomatoes to make the sauce richer.
Add 1/4 cup of chicken broth to the skillet and place your ovenproof skillet in a 375F oven for 25 minutes until chicken is cooked thru.
Remove chicken from pan, cut string and let rest 5 minutes before slicing.
Slice and plate, then pour pan sauce over.