Recipe: Stuffed Chicken

Prosciutto stuffed Chicken Breast with Honey-Walnut Brussel Sprouts - Prep time 10 – 15 minutes/Cook time 20 – 25 minutes
 (You can shop around for some “cheaper” Prosciutto, you’ll save around $2-3/lb., but the GOOD, imported prosciutto is where the flavor is…average cost can range from $12 (not good) - $16 (excellent) per pound…but, you won’t need a whole pound for this meal)

This meal is just simply an excellent, flavorful dish. Let alone with the stuffed chicken, but the sprouts are one of my favorite accompaniments for both color and taste…and in a dish like this, it goes well with the saltiness of the meat we’re using. The sweetness of the honey, the crunch of the walnut and the slight bitterness of the sprout marries together well and it might even get you or your loved ones a different slant on tasting (and enjoying) the brussel sprout.

Chicken breasts
Prosciutto (about a 1/3 lb., cut very thin, should take care of 4 breasts)
Fontina Cheese (again, about a 1/3 lb.)
Garlic Powder
Onion Powder
Basil
Oregano
Cayenne (if desired)
Pepper
Brussel sprouts
Honey
Chopped Walnuts
Olive Oil

-    The first step after you clean your chicken breast is to lay them flat on a board and cut across them to “butterfly” the meat, which will allow you to stuff them and fold it over
o    Be very careful and have a sharp knife and don’t try to “cut through” the meat, just kind of slice at it with the point of your knife to let the meat tear away from itself while you pull the top piece back – kind of tricky
-    Lay the chicken down with “flied” side up and layer it with the Prosciutto with about 2 – 3 slices and a slice of Fontina
-    Fold the chicken back to normal and toothpick the open end to secure contents
-    Sprinkle spices and herbs on both sides and sauté in pan of olive oil until brown on both sides – about 2 minutes per side
o    A good trick is to pull it off the pan right when the cheese starts to melt
-    Place in baking dish and pop into preheated oven (375 degrees) for about  8 -10 minutes – since the chicken was butterflied, it won’t take as long to cook…so keep an eye on it so it doesn’t dry out!

Honey-Walnut Brussel Sprouts (these do NOT keep well, so only make as much as you plan to eat)

-    Most importantly, CLEAN YOUR SPROUTS! Cut off the tough base and peel off the first layer or two of the leaves!
-    Steam Sprouts for about 15 minutes, or until desired tenderness
-    Heat walnuts and honey in a small pan until honey coats walnuts
-    Pour mixture over Brussels that you’ve halved…serve hot