Breaded Chicken Breast Stuffed with Arugula, Prosciutto and Fontina
Four Boneless, Skinless Chicken Breasts
2 Cups baby arugula, washed, dried in a salad spinner and loosely packed
Four slices Prosciutto
Four ounces Fontina in four slices
Panko breadcrumbs
1/4 Cup Parmigiano Reggiano
2 Tbl Fresh Oregano (or 1 Tbl dried Oregano)
Vegetable or olive oil to coat a sheet pan or cookie sheet
Enjoy!
2 Cups baby arugula, washed, dried in a salad spinner and loosely packed
Four slices Prosciutto
Four ounces Fontina in four slices
Panko breadcrumbs
1/4 Cup Parmigiano Reggiano
2 Tbl Fresh Oregano (or 1 Tbl dried Oregano)
Vegetable or olive oil to coat a sheet pan or cookie sheet
- Preheat the oven to 425 degrees F.
- In a shallow dish mix the Panko, parmigiano reggiano and oregano. Put aside.
- Butterfly each chicken breast.
- Place 1/4 of the arugula on the inside of each breast.
- Place one slice of prosciutto on the arugula.
- Place one slice of fontina on the Prosciutto.
- Close up each stuffed chicken breast, tucking in any loose parts and secure each with a toothpick.
- Gently roll each chicken breast in the breadcrumb mixture.
- Brush vegetable or olive oil on a sheet pan and place the chicken on the pan and place into the preheated oven.
- Bake the chicken for 20-30 minutes (depending on their thickness) until breadcrumbs are golden brown and chicken reaches a temperature of 165 degrees F. Using a pot holder, remove the pan of chicken and let rest on a trivet or other heat resistant surface.
Enjoy!