Don’t let other chicken dishes play you for a fool, because this one is the best! Don’t Be a Turkey Chicken wraps the juicy, savory chicken around a creamy, herby, meaty filling of cream cheese and prosciutto. A little sun-dried tomato adds brightness and sweetness, plus a little Mediterranean flair, to each bite. Fragrant, fulfilling, and fantastic… that’s what comes with making Don’t Be a Turkey Chicken. So don’t be a turkey and enjoy!
Ingredients
- 2 chicken breasts, skinless and boneless
- 1/4 cup cream cheese, garlic and herb flavored preferred
- 6-12 leaves basil
- 4 slices prosciutto, thinly sliced
- 2 tablespoons sun-dried tomatoes, packed in oil and chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 2 tablespoons olive oil
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Flatten the chicken breasts using a meat mallet until they are about 1/4-1/2-inch in thickness.
Step 3 –Spread 1/2 of the cream cheese onto each chicken breast.
Step 4 –Top the cream cheese with the basil leaves.
Step 5 –Add 2 slices of the prosciutto and 1 tablespoon of the sun-dried tomatoes to each chicken breast.
Step 6 –Roll up the chicken breasts so the filling is in the center, securing the rolls with toothpicks.
Step 7 –Season the chicken with the salt and the pepper.
Step 8 –Heat the olive oil in an oven-proof skillet over medium-high heat.
Step 9 –Brown the chicken in the hot oil, placing the breasts seam-side down first until just slightly golden brown and flipping to brown the other side, about 2-3 minutes per side. You may need to remove the toothpicks temporarily.
Step 10 –Place the skillet in the oven and roast until the chicken is cooked through at 165 degrees F, about 20 minutes.
Step 11 –Transfer the chicken from the oven and discard the toothpicks.
Step 12 –Let the chicken rest for 15 minutes.
Step 13 –Serve.
