Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

This year's main course for our Valentine's Day Dinner is this succulent stuffed chicken breast. It is quite simple to put together and goes deliciously well with the easy to prepare olive tapenade. If olives are not your thing you could very easily serve it with some of our Spicy Tomato Compote and pasta.

This recipe is also perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Recipe by Barry C. Parsons

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts - a delicious choice for a romantic dinner for two or perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prep time: Aproximately 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 20 minutes
Yield: 4 servings
Ingredients

• 4 extra large boneless skinless chicken breasts, (butterfly cut or pounded to 1/4 inch thickness)
• 2 small roasted red peppers
• 4 ounces mozzarella cheese, cut in 4 sticks
• 6- 8 ounces thinly sliced prosciutto
• FOR THE TAPENADE
• 1 cup kalamata olives, pitted
• 6 tbsp olive oil
• 4 tbsp Parmesan cheese
• 1 tbsp capers
• pinch black pepper
• pinch brown sugar
• 2 tbsp lemon juice

Cooking Directions

1. Place chicken pieces on a cutting board and pound to 1/4 inch thickness.
2. Wrap each stick of mozzarella with half a roasted red pepper and place in the center of each chicken breast.
3. Roll the chicken breast around the red pepper.
4. Wrap the chicken breast entirely in thin slices of prosciutto.
5. Place the prepared breasts, fold side down, on a parchment lined baking sheet and bake in a 350 degree oven for about an hour or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
6. Let the meat rest for 5 to 10 minutes before serving. Serve with olive tapenade (or Spicy Tomato Compote)
7. For the tapenade, simply pulse together all the ingredients in a food processor until well blended but not completely smooth.

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

This year's main course for our Valentine's Day Dinner is this succulent stuffed chicken breast. It is quite simple to put together and goes deliciously well with the easy to prepare olive tapenade. If olives are not your thing you could very easily serve it with some of our Spicy Tomato Compote and pasta.

This recipe is also perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Recipe by Barry C. Parsons

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts - a delicious choice for a romantic dinner for two or perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prep time: Aproximately 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 20 minutes
Yield: 4 servings
Ingredients

• 4 extra large boneless skinless chicken breasts, (butterfly cut or pounded to 1/4 inch thickness)
• 2 small roasted red peppers
• 4 ounces mozzarella cheese, cut in 4 sticks
• 6- 8 ounces thinly sliced prosciutto
• FOR THE TAPENADE
• 1 cup kalamata olives, pitted
• 6 tbsp olive oil
• 4 tbsp Parmesan cheese
• 1 tbsp capers
• pinch black pepper
• pinch brown sugar
• 2 tbsp lemon juice

Cooking Directions

1. Place chicken pieces on a cutting board and pound to 1/4 inch thickness.
2. Wrap each stick of mozzarella with half a roasted red pepper and place in the center of each chicken breast.
3. Roll the chicken breast around the red pepper.
4. Wrap the chicken breast entirely in thin slices of prosciutto.
5. Place the prepared breasts, fold side down, on a parchment lined baking sheet and bake in a 350 degree oven for about an hour or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
6. Let the meat rest for 5 to 10 minutes before serving. Serve with olive tapenade (or Spicy Tomato Compote)
7. For the tapenade, simply pulse together all the ingredients in a food processor until well blended but not completely smooth.