Serves 4
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup crumbled feta cheese
1 oz. Prosciutto (I took 1/3 of a 3 oz. package, about 3.5 slices)
1/2 tsp. dried basil
Several cracks fresh black pepper
2 tsp. EVOO
Directions:
Preheat oven to 350. Rinse and pat chicken dry, then place in a large Ziploc bag. Pound with a mallet or rolling pin, but not using much pressure, just to make the pieces fairly uniform.
Make filling by chopping the prosciutto and mixing with the feta. Add basil and black pepper.
Taking a sharp knife, place one piece of chicken at a time on a cutting board (one that is skid-proof) and make an incision on both sides/edges of the breast. Stuff each opening with 1 tbsp. of the mixture. You should have enough filling to use 2 tbsp. per breast.
Place each completed breast on a cookie sheet lined with non-stick foil. Drizzle each breast with 1/2 tsp. EVOO. Sprinkle freshly cracked black pepper over. Bake for 30 minutes. Serve with April's Roasted Red Pepper Sauce and enjoy!
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