As a newlywed, you get hit from all sides with free advice. The most important piece of advice I think every newlywed should know is that meat-stuffed meat = happy man. It’s pretty simple!
The last time we made stuffed chicken breasts was in March. One of my girlfriends bought a big new flat screen so the boys could watch some college basketball and us girls could drink wine in the kitchen while playing with fire. The menu was built around my husband, who just might be the most finicky eater on earth. He does meat, he does cheese, and he does pasta – and that’s it. We made stuffed chicken breasts, tortellini, and a whole bunch of other stuff… I really can’t remember what else – I blame the wine.
2 chicken breasts
4 slices prosciutto
4 slices mozzarella, thickly sliced
1 clove garlic, thinly sliced
Salt and pepper
Preheat oven to 425.
Pound chicken breasts thin, very thin, between two pieces of plastic wrap; cut in half. With chicken breasts skin (smooth) side down, sprinkle with salt and pepper, lay prosciutto and cheese on top and roll up tightly. Coat with oil and top with a few slices of garlic, salt, and pepper. Bake 20 minutes. The mozzarella will be oozy and and starting to brown.
You can stuff the chicken breasts with just about anything – asparagus also makes a good roll-in.