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Tuscan Stuffed Chicken Breasts
Where is Tuscany?
Many people believe that Tuscany is the name of an Italian village. No, not a village nor a town or province. Technically, Tuscany is a region of Central Italy—the fifth largest in which you will find Florence, Siena, Pisa, and so much more.
But to me, Tuscany is not simply a place on the map—it’s a feeling, an attitude, a way of life.
Mention Italy to anyone and the first image that comes to mind is that of the Tuscan countryside. The easy-going Italian way of life (la dolce vita), is due in part to what seems an instinctive knowledge of how to drink and eat well. And why not? The idyllic climate of this area produces some of the world’s most flavorful grapes, cheeses, meats, olives, fruits, and vegetables.
Equipment You Will Need
- Small saute pan
- Sharp knife (serrated works best)
- baking sheet
- parchment paper
- 2 slices prosciutto, chopped
- 4 medium boneless, skinless chicken breasts
- ¼ cup shredded provolone or Asiago cheese
- 2 tablespoons oil-packed sun dried tomatoes
- 2 teaspoons minced green onion
- 1 ½ tablespoons sour cream
- 1 ½ tablespoons basil pesto (I used homemade but you could use jarred pesto. See below for my homemade recipe)
- 1 ½ tablespoons seasoned Italian bread crumbs
- 2 tablespoons Panko bread crumbs
Carb Diva's Homemade Basil Pesto
- 2 cups basil leaves, gently packed
- 1/2 cup walnuts
- 2 tsp. minced garlic
- 1 1/2 cups olive oil
- 1 cup Parmesan cheese, grated
- 3/4 tsp. salt
Place basil, walnuts, and garlic in bowl of food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down sides of bowl.
- Preheat oven to 425 degrees F.
- Place the prosciutto in a small sauté pan and cook over medium heat until crisped. Set aside to cool.
- Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
- Combine the provolone or Asiago, sun dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
- Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
- Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
- Combine the Italian bread crumbs and the Panko bread crumbs. Pat on each breast portion.
- Bake in preheated oven about 20 minutes or until no longer pink.
© 2013 Linda Lum