Chicken Stuffed

with Prosciutto, Brie and Fresh Basil

By Brenna Masi, BA | Healthy Steps Lifestyle Program | Santa Rosa, CA

This Italian inspired meal is one you can make over and over without getting tired of it. Add your own twist of creativity by exchanging these ingredients for your favorite cheeses, herbs and sauces - you can’t go wrong!

Servings: 4 | Prep Time: 20 | Cook Time: 20

Calories: 281 | Total Fat: 12g | Total Carbs: 8g | Protein: 34g

Ingredients:

4 5oz. boneless skinless chicken breasts

1 tsp. salt, divided

1 tsp. ground pepper, divided

1 tsp. garlic powder, divided

Instructions:

1. Preheat the oven to 350°F degrees.

8 pieces prosciutto

4 oz. Brie, cut into 4 slices

8 leaves fresh basil

1 15oz. can Italian seasoned tomato sauce

2. Rinse and pat dry each chicken breast. With a sharp knife butterfly open each chicken breast. With a meat pounder gently pound the chicken at its thickest part to be even with the thinnest portion (helps with even cooking). Season both sides of each chicken breast with salt, pepper and garlic powder.

3. Combine one slice of brie with 2 basil leaves on either side and wrap with 2 slices of prosciutto. Place into the center of the butterflied chicken and fold over the chicken breast to encase the stuffing. Secure the loose ends of the chicken breast by threading with toothpicks to keep the stuffing from oozing out. Repeat with all the chicken breasts.

4. Heat up a grill pan to medium-high heat. Sear the chicken on either side, about 2 minutes or until grill marks form (at this point the chicken will not be cooked through).

5. Meanwhile in a small saucepot, bring the tomato sauce to a simmer.

6. Place the seared chicken onto a parchment lined baking sheet. Place into the oven for 10-15 minutes or until the internal temperature reaches 165°F. Remove and let rest for 10 minutes. Place the chicken into the simmering pasta sauce. Serve hot.