Course: Main Course
Cuisine: Italian
This recipe is a stunning burst of flavors that will transport your taste buds to Tuscany. Succulent chicken breasts are stuffed with sun-dried tomatoes, artichoke hearts, and a blend of Italian cheeses, then wrapped in prosciutto for an extra layer of savory goodness. The result is a mouthwatering, beautifully presented dish that is perfect for a special occasion or a delicious weeknight meal.
TIME
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
SERVINGS
Servings: 4
Calories: 380 per serving
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup artichoke hearts, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 slices prosciutto
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, combine the sun-dried tomatoes, artichoke hearts, mozzarella, and Parmesan cheese. Season with salt and pepper.
- 3. Cut a pocket into each chicken breast and stuff with the cheese mixture.
- 4. Wrap each stuffed chicken breast with a slice of prosciutto.
- 5. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side.
- 6. Sprinkle the chicken with Italian seasoning, then transfer the skillet to the preheated oven.
- 7. Bake for 20-25 minutes or until the chicken is cooked through and the cheese is bubbly and golden.
- 8. Serve hot and enjoy!
Cooking Notes
- Be careful not to overstuff the chicken breasts to ensure they cook evenly.
Beer, Wine, Cocktail Pairings
- Beer Pairing: A crisp Italian Pilsner or a citrus-infused witbier would complement the flavors of the dish.
- Wine Pairing: A Chianti or Sangiovese with its cherry and earthy notes would be a perfect match for the Tuscan Sunburst Chicken.
- Cocktail Pairing: An Aperol Spritz, a classic Italian cocktail, would be a refreshing and citrusy accompaniment to this dish.
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