Ingredients for Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 medium avocado, sliced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 4 ounces fresh mozzarella cheese, sliced
- 8 slices prosciutto
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon olive oil
- 1 tablespoon water
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How to Make Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast
- Preheat oven to 180°C (350°F).
- Pound 4 boneless, skinless chicken breasts (about 6 oz each) to 1/4-inch thickness using a meat mallet.
- On each chicken breast, layer 2-3 slices of ripe avocado (about 1/4 of a medium avocado per breast).
- Drain sun-dried tomatoes (1/2 cup packed, oil-packed) and thinly slice. Arrange slices over the avocado.
- Top with 2-3 slices of fresh mozzarella cheese (about 1 oz per breast).
- Fold each chicken breast in half to enclose the filling.
- Wrap each stuffed chicken breast with 2 slices of prosciutto (about 2 oz total).
- Lightly grease a baking dish with olive oil.
- Place chicken breasts in the prepared dish.
- Bake for 35-40 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- While chicken is baking, prepare the sauce:
- In a medium saucepan, heat 1/2 cup milk over medium heat.
- Add 1/2 cup chicken stock.
- In a small bowl, whisk together 1 tablespoon of water and 1 tablespoon of cornstarch.
- Gradually whisk half of the cornstarch mixture into the warm milk and chicken stock.
- Stir until the sauce begins to thicken.
- Add 1/4 cup dry white wine, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Whisk to combine.
- Stir in 1 teaspoon sugar, 1/4 cup heavy cream, and the remaining cornstarch mixture. Bring to a simmer, stirring constantly, until the sauce thickens.
- Stir in 1 tablespoon of chopped fresh parsley.
- To serve: Spoon sauce over the baked chicken breasts. Serve immediately with a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
104g
Carbs
4g
