↞ recipe box start page
Category: Poultry I
Prep Time: Cook Time: Total Time:
4 boneless chicken breasts
4 slices prosciutto
4 slices provolone cheese
10 fresh sage leaves,chopped
3 cloves garlic, smashed
2 tbsp butter
1 tbsp extra virgin olive oil
1/4 tsp salt and pepper
1/4 cup fresh parsley, chopped
Slice pockets on the side the chicken. Blend together the garlic, oil an butter. Spoon a little the garlic butter into the pocket. Stuff the chicken with the prosciutto, provolone and sage leaves. Secure the pocket with toothpicks. Brush the remaining butter on top the chicken breasts. Cook directly on the coals for 3 minutes on each sides. Plate and garnish with parsley. Serves 4
view more member recipes
STUFFED CHICKEN BREASTS
view my recipes
print
save
Category: Poultry I
Prep Time: Cook Time: Total Time:
4 boneless chicken breasts
4 slices prosciutto
4 slices provolone cheese
10 fresh sage leaves,chopped
3 cloves garlic, smashed
2 tbsp butter
1 tbsp extra virgin olive oil
1/4 tsp salt and pepper
1/4 cup fresh parsley, chopped
Slice pockets on the side the chicken. Blend together the garlic, oil an butter. Spoon a little the garlic butter into the pocket. Stuff the chicken with the prosciutto, provolone and sage leaves. Secure the pocket with toothpicks. Brush the remaining butter on top the chicken breasts. Cook directly on the coals for 3 minutes on each sides. Plate and garnish with parsley. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tuscany Stuffed Chicken Breasts
by sgre52160
4 skinless boneless chicken breasts 2 oz fontina cheese (in four slices) 1/2 cup roasted red peppers cut into strips 12 fresh sage leaves 1/4 cup flour 1 tbsp olive oil 2 cups dry white wine
by sgre52160
4 skinless boneless chicken breasts 2 oz fontina cheese (in four slices) 1/2 cup roasted red peppers cut into strips 12 fresh sage leaves 1/4 cup flour 1 tbsp olive oil 2 cups dry white wine
Artichoke-stuffed Chicken Breasts
by sgre52160
8 boneless skinless chicken breast halves (4 to 6 oz each) (see note) 4 eggs, beaten 1/3 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 2 cups panko breadcrumbs, crushed Melted butter
by sgre52160
8 boneless skinless chicken breast halves (4 to 6 oz each) (see note) 4 eggs, beaten 1/3 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 2 cups panko breadcrumbs, crushed Melted butter
Ham And Swiss Stuffed Chicken Breasts
by sgre52160
4 whole boneless, skinless chicken breasts, butterflied 1/2 red bell pepper, diced 1/2 onion, diced 1-2 cloves garlic, minced 4 tbsp olive oil 1 (10 oz) pkg frozen chopped spinach, thawed, draine
by sgre52160
4 whole boneless, skinless chicken breasts, butterflied 1/2 red bell pepper, diced 1/2 onion, diced 1-2 cloves garlic, minced 4 tbsp olive oil 1 (10 oz) pkg frozen chopped spinach, thawed, draine
view more member recipes
related CDKitchen recipes
Asian Marinated Grilled Chicken
Three Cheese Stuffed Chicken Breasts
Pear-Brie Stuffed Chicken Breasts With Apricot Sauce
Stuffed Chicken Breasts With Gouda And Spinach
Poached Chicken Breast Stuffed With Spinach And Swiss Cheese
Crab-Stuffed Chicken Breasts
Cheese-Stuffed Chicken Breasts With Avocado
Baked Chicken with Cheese and Tomatoes
Cheesy Rice-Stuffed Chicken Breasts
Chicken Breasts Stuffed With Feta And Spinach