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Trying a new spin on stuffed chicken!


4 thinly sliced chicken breasts
4 slices prosciutto
1 bundle of fresh basil
4 long slices of manchego cheese (or one of your favorite cheeses)
1 to 2 cups Italian bread crumbs
2 eggs
1 small carton of cherub tomatoes
1/2 yellow onion
1 roasted red bell pepper
1 cut white corn
2 to 3 tablespoons chopped Italian parsley
salt and pepper to taste


  1. Pound out the chicken breasts and pat dry.
  2. Place the prosciutto on top of the chicken, then add the sliced cheese and 4 to 5 leaves of the fresh basil.
  3. Roll the chicken tightly and hold with a toothpick and set aside.
  4. Put beaten eggs in one bowl and the Italian bread crumbs in another bowl.
  5. Coat chicken with the egg mixture and then the bread crumb mixture.
  6. Place chicken in a pan and place in the oven for 20-30 minutes at 375.
  7. While the chicken is cooking, make the tomato relish.
  8. Either roast one red bell pepper yourself in oven before putting in the chicken, or buy already made from store.
  9. Cut the cherub tomatoes in half and place in bowl.
  10. Add chopped onion, chopped red bell pepper, chopped Italian parsley and corn.
  11. Stir relish mixture together and add salt a pepper to taste.
  12. Once chicken is done, take out from oven and let sit for a few minutes.
  13. Plate the chicken and relish and top with a balsamic reduction sauce if you wish!