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