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Prosciutto Wrapped Chicken Breasts on a white plate with green beans, tapinade and potatoes

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Course Dinner
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 684 kcal
Author Barry C. Parsons

Ingredients

  • 4 extra largeboneless skinless chicken breasts (butterfly cut or pounded to 1/4 inch thickness)
  • 2 smallroasted red peppers
  • 4 ounces mozzarella cheese cut in 4 sticks
  • 6- 8 ouncesthinly sliced prosciutto

FOR THETAPENADE

  • 1 cupkalamata olives pitted
  • 6 tbsp olive oil
  • 4 tbsp Parmesan cheese
  • 1 tbsp capers
  • pinch black pepper
  • pinch brown sugar
  • 2 tbsp lemon juice

Instructions

  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.