Resta di Como - Italian Stuffed Chicken Breast

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 8 slices of prosciutto 8 slices of prosciutto
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 cup (100g) mozzarella cheese, shredded 1 cup (100g) mozzarella cheese, shredded
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 2g (0g sugars)
• Protein: 42g
• Fiber: 0.5g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they can be opened like a book.
3. 3.
   Season the inside of the chicken breasts with salt and pepper.
4. 4.
   In a bowl, combine the Parmesan cheese, mozzarella cheese, basil, parsley, garlic, and dried oregano.
5. 5.
   Place two slices of prosciutto on each chicken breast, slightly overlapping them.
6. 6.
   Spoon the cheese and herb mixture onto one side of each chicken breast.
7. 7.
   Fold the other side of the chicken breast over the filling, pressing gently to seal.
8. 8.
   Place the stuffed chicken breasts in a baking dish and drizzle with olive oil.
9. 9.
   Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and golden.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Prosciutto — Make sure to choose a high-quality prosciutto that is thinly sliced for the best flavor and texture. If you prefer a crispier texture, you can lightly pan-fry the prosciutto before using it in the recipe.

Tips & Tricks

• To ensure the chicken breasts cook evenly, try to choose ones that are similar in size and thickness.
• If you want to add an extra layer of flavor, you can spread a thin layer of pesto on the inside of the chicken breasts before adding the cheese and herb mixture.
• If you don't have fresh basil or parsley, you can use dried herbs instead, but reduce the amount by half.
• For a crispy golden crust, you can broil the stuffed chicken breasts for a couple of minutes at the end of the cooking time.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Resta di Como with a side of roasted vegetables, such as zucchini and bell peppers, or a fresh arugula salad dressed with lemon vinaigrette. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

To present the dish beautifully, place the stuffed chicken breast on a plate and drizzle with a little olive oil. Sprinkle some freshly chopped parsley on top for a pop of color. Serve with the suggested side dish and enjoy!