Ingredients and Weight: - 4 boneless, skinless chicken breasts (about 1 pound) - 8 thin slices prosciutto - 1/2 cup chopped sun-dried tomatoes - 1/2 cup chopped fresh basil - 1/4 cup chopped Parmesan cheese - 1/4 cup olive oil - 1 tablespoon lemon juice - Salt and pepper to taste
Preparation Time: 15 minutes Cooking Time: 25 minutes Difficulty Level: 2 out of 5
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Butterfly chicken breasts by slicing them in half lengthwise, stopping just before cutting through. 3. Pound chicken breasts slightly with a mallet to thin them. 4. Sprinkle chicken breasts with salt and pepper. 5. Lay 2 prosciutto slices on each chicken breast, overlapping slightly. 6. In a small bowl, combine sun-dried tomatoes, basil, Parmesan cheese, olive oil, lemon juice, salt, and pepper. 7. Spread pesto mixture evenly over the prosciutto. 8. Roll up chicken breasts tightly and secure with toothpicks. 9. Place chicken breasts on a baking sheet lined with parchment paper. 10. Bake for 25 minutes, or until chicken is cooked through.
Nutritional Information: - Calories: 300 per serving - Fat: 15 grams - Protein: 30 grams - Carbohydrates: 10 grams
Dish Characteristics: - Tender and juicy chicken - Flavorful prosciutto and pesto stuffing - Aromatic and herbal notes - Suitable for American taste preferences
User Comments: - "This dish was absolutely delicious! The chicken was so moist and flavorful, and the pesto stuffing added a perfect tangy touch." - Emily R. - "I loved the combination of the salty prosciutto and the sweet sun-dried tomatoes. The pesto was the perfect finishing touch." - Jessica C. - "This recipe was easy to follow and turned out perfectly. My guests raved about it." - Michael T.
Special Precautions and Tips: - Make sure to not overcook the chicken, as it will become dry. - If you do not have toothpicks, you can tie the chicken breasts with kitchen twine. - For a crispier exterior, brush the chicken breasts with olive oil before baking.