04 August 2009

Chicken stuffed with prosciutto, provolone, and basil

Somebody I know doesn't care for the recent dose of tofu dishes on this site. So for that person, who shall remain nameless, here's a non-vegetarian, non-soy based recipe for you.

Many thanks to the model in this picture. She did a great job, don't you think?

Chicken stuffed with prosciutto, provolone, and basil
(sorry, no measurements for this one)

Skinless, boneless chicken breasts
Thinly sliced prosciutto
Thinly sliced provolone cheese
Fresh basil leaves
White wine
Olive oil
Salt, pepper, garlic powder

Trim and pound the chicken breasts until they are 1/2 inch thick. Season both sides with salt, pepper, and garlic powder. Layer each piece of chicken with 2 slices of prosciutto, one slice of provolone cheese, and basil leaves. Fold chicken pieces over to create sealed pockets. Heat olive oil in an oven-proof skillet until hot. Add chicken to the pan and brown on all sides. Add ~1 cup white wine to deglaze the pan. Allow to cook ~2 minutes. Transfer pan to a 375-degree oven and bake uncovered until chicken is cooked all the way through (~20 minutes).