Chicken Breasts Stuffed with Prosciutto and Gruyère Cheese Recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup panko
• 2 tablespoons plus 1 teaspoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 cup Dijon mustard
• 2 (10-ounce) boneless, skinless chicken breasts
• 8 thin slices prosciutto (about 3 ounces)
• 4 ounces Gruyère cheese, thinly sliced into 3-by-1-inch planks
• 8 toothpicks

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and brush it with 1 teaspoon of the olive oil.

2. Pat the chicken breasts dry. Cut a horizontal pocket into each breast, stopping short of the edges, and open them like a book. Season the insides and outsides with kosher salt and black pepper.

3. Spread half the Dijon mustard inside each pocket. Layer 4 prosciutto slices and half the Gruyère planks inside each breast, then close the pocket and secure the edges with 4 toothpicks per breast.

4. Cover the stuffed chicken and refrigerate for 60 minutes so the filling firms up and holds its shape.

5. Mix the panko with the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt and a pinch of pepper until evenly moistened. Brush the chicken with any leftover mustard and press the panko mixture onto the tops and sides.

6. Place the chicken on the prepared sheet and bake for 25 minutes, or until the coating is golden and the thickest part reaches 165°F (74°C).

7. Let the chicken rest for 5 minutes. Remove the toothpicks before slicing and serving.