Recipe Background
Don't let other chicken dishes play you for a fool, because this one is the best! Don't Be a Turkey Chicken wraps the juicy, savory chicken around a creamy, herby, meaty filling of cream cheese and prosciutto. A little sun-dried tomato adds brightness and sweetness, plus a little Mediterranean flair, to each bite. Fragrant, fulfilling, and fantastic... that's what comes with making Don't Be a Turkey Chicken. So don't be a turkey and enjoy!
Don't let other chicken dishes play you for a fool, because this one is the best! Don't Be a Turkey Chicken wraps the juicy, savory chicken around a creamy, herby, meaty filling of cream cheese and prosciutto. A little sun-dried tomato adds brightness and sweetness, plus a little Mediterranean flair, to each bite. Fragrant, fulfilling, and fantastic... that's what comes with making Don't Be a Turkey Chicken. So don't be a turkey and enjoy!
Ingredients
- 2 chicken breasts skinless and boneless
- 1/4 cup cream cheese garlic and herb flavored preferred
- 6-12 leaves basil
- 4 slices prosciutto thinly sliced
- 2 tablespoons sun-dried tomatoes packed in oil and chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 tablespoons olive oil
Directions
- Preheat the oven to 450 degrees F.
- Flatten the chicken breasts using a meat mallet until they are about 1/4-1/2-inch in thickness.
- Spread 1/2 of the cream cheese onto each chicken breast.
- Top the cream cheese with the basil leaves.
- Add 2 slices of the prosciutto and 1 tablespoon of the sun-dried tomatoes to each chicken breast.
- Roll up the chicken breasts so the filling is in the center, securing the rolls with toothpicks.
- Season the chicken with the salt and the pepper.
- Heat the olive oil in an oven-proof skillet over medium-high heat.
- Brown the chicken in the hot oil, placing the breasts seam-side down first until just slightly golden brown and flipping to brown the other side, about 2-3 minutes per side. You may need to remove the toothpicks temporarily.
- Place the skillet in the oven and roast until the chicken is cooked through at 165 degrees F, about 20 minutes.
- Transfer the chicken from the oven and discard the toothpicks.
- Let the chicken rest for 15 minutes.
- Serve.
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