6 6-ounce skinless boneless chicken breast halves
8 ounces Taleggio cheese, rind trimmed, cheese cut into six
12 thin prosciutto slices
Place chicken breasts on work surface. Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long,1-inch-deep horizontal pocket, be careful not to cut through completely to other side of breast.
Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper.
Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken,
covering completely and pressing to adhere (if necessary, fasten with small turkey skewers). Repeat with remaining chicken, cheese, and prosciutto. Can be made 6 hours ahead. Cover and chill.
Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160 degrees F, 15 to 20 minutes, depending on size of chicken breasts. Transfer chicken to cutting board; let rest 5 minutes.
Thinly slice chicken breasts crosswise. Fan 1 chicken breast on each of 6 plates.
Serves: 6 person
Source: Bon Appetit
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- ▼ April (10)
- ► 2012 (104)