Ingredientes para Easy Australian Stuffed Chicken W Prosciutto Sun Dried Tomato
- 2 boneless, skinless chicken breasts
- 4-6 slices prosciutto
- 3 tablespoons olive oil
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
- 8 oz cremini mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- toothpicks (optional, for securing chicken)
- salt and pepper, to taste (optional)
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Cómo preparar Easy Australian Stuffed Chicken W Prosciutto Sun Dried Tomato
- Preheat oven to 400°F (200°C).
- Thinly slice 1 red bell pepper into 2-inch strips.
- Thinly slice 8 oz cremini mushrooms.
- Thinly slice 1/2 cup sun-dried tomatoes (oil-packed, drained).
- Mince 2 cloves garlic.
- In a small bowl, combine the sun-dried tomatoes, minced garlic, 2 tablespoons olive oil, and 1 tablespoon chopped fresh basil. Mix well.
- Butterfly the chicken breasts: Cut a horizontal slit almost all the way through each breast, opening it like a book. Gently pound to even thickness if needed.
- Spread the sun-dried tomato mixture evenly inside each chicken breast.
- Place 2-3 slices of prosciutto, several red pepper strips, and a handful of sliced mushrooms inside each chicken breast.
- Close the chicken breasts and secure with toothpicks if necessary.
- Brush the chicken breasts with 1 tablespoon olive oil.
- Sprinkle with 1 tablespoon chopped fresh basil.
- Place the chicken breasts in a baking dish and bake for 15 minutes.
- Increase oven temperature to broil and cook for 1-2 minutes, or until the tops are lightly browned. Watch carefully to prevent burning.
- Let rest for 5 minutes before serving. Serve with your favorite vegetables.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
28g
Carbs
2g
