Pechuga De Pollo Rellena De Provolone Y Prosciutto (provolone And Prosciutto Stuffed Chicken Breast)

This Pechuga de Pollo Rellena de Provolone y Prosciutto is a delicious Argentinian dish that features tender chicken breast stuffed with savory provolone and prosciutto.

Pechuga De Pollo Rellena De Provolone Y Prosciutto (provolone And Prosciutto Stuffed Chicken Breast)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 8 slices of provolone cheese
  • 8 slices of prosciutto
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket.
  3. Season the inside of each pocket with salt and pepper.
  4. Place 2 slices of provolone and 2 slices of prosciutto inside each pocket.
  5. Secure the pockets with toothpicks to hold the filling in place.
  6. Heat the olive oil in a large skillet over medium-high heat.
  7. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  9. Remove the toothpicks before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
30g
Carbohydrates
2g
Fat
25g

Supplies

Sharp knife Large skillet Oven-safe baking dish

Tools

Toothpicks

Serving suggestions

Serve the Pechuga de Pollo Rellena de Provolone y Prosciutto with a side of roasted vegetables or a fresh green salad.

Tips & tricks

Be careful when handling the hot skillet and oven-safe dish.

Cost

$20