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Basil-and Prosciutto- Stuffed Chicken

Serves: 4
Total Calories: 212

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
4 teaspoons Dijon mustard
4 slices thin prosciutto or fully cooked ham
1/4 cup shredded mozzarella cheese (1 ounce)
4 basil leaves
1 tablespoon vegetable oil

Directions:

Make a horizontal cut in each chicken breast half to within 1/2 inch of ends, forming a pocket. Brush each pocket with 1 teaspoon mustard fill with prosciutto, cheese and basil. Secure pockets with toothpicks.
Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 12 to 18 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 215 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 80mg Sodium 380mg Carbohydrate 1g (Dietary Fiber 0g) Protein 30g
% Daily Value: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 6%
Diet Exchanges: 4 Lean Meat

Betty's Tip
Here's a great shortcut for making this recipe if you don't want to cut a pocket in the chicken: Cook chicken breasts in oil about 6 minutes, then turn, brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Place cheese and basil leaves on chicken cook about 2 minutes or until cheese is melted.

Nutritional Facts:

Serves: 4
Total Calories: 212
Calories from Fat: 91

This Basil-and Prosciutto- Stuffed Chicken recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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