Italian Stuffed Chicken Breasts w/ Dried Cherries
4 large (6-8 oz) or 6 small (4-6 oz) boneless skinless chicken breasts
1 T Extra Virgin Olive Oil
4-6 thin slices of Proscuitto Ham
4-6 oz. Fontina Cheese, grated (Use Swiss if Fontina is not available)
5.5 oz Cherry Country Dried Cherries, Chopped
Fresh Basil Leaves, whole
½ - ¾ cup dry bread crumbs
Preheat oven to 350°. Coat the bottom of a baking dish with 1 T of EVOO and place dish in the oven to heat while preparing the chicken.
Clean chicken breasts of any visual fat and rinse with water, pat dry.
Using 1 piece of Proscuitto for each breast, place 1oz grated cheese in the center of the ham slice, add dried cherries and fresh basil to cover. Fold Proscuitto to cover cheese and carefully place ham in pocket of chicken. Fasten with a tooth pick or two depending on the size of the breast. Roll the breast in the breadcrumb mixture and place in the heated oiled baking dish. Bake for about 30-45 minutes until chicken is cooked thoroughly. For maximum presentation, cut into slices to show the filled breast before serving.
Courtesy of our customer Joyce T.