Proscuitto Stuffed Chicken Breast
Chicken breasts stuffed with proscuitto ham and provolone cheese will make for a real treat whether you are cooking at camp or at home. This Dutch oven recipe is a solid foundation for a really great Dutch oven meal. You will want to give this a try!
Ingredients:
4 skinless, boneless Chicken breasts
4 slices, Proscuitto ham
4 slices, Provolone cheese
24 oz. Gia Russo Vodka Sauce
1 Egg
1/4 cup water
2 cups Seasoned Breadcrumbs
1 Plum tomato, chopped
2 tbl Chopped fresh rosemary
2 cloves, minced garlic
1 tbl Balsamic vinegar
1/2 tsp Salt
1/2 tsp Pepper
1 Bay leaf
Red pepper flakes (to taste)
Directions:
Using a tenderizing mallet, flatten the chicken breasts to a 1/4" thickness. Salt and pepper both sides of the chicken breasts. Place one piece of ham and one slice of cheese on each breast. tightly roll the chicken breasts and secure them with butcher's string or with bamboo skewers.
Break your egg into a bowl, add the water and beat them together to make an egg wash. Dip the chicken rolls into the egg wash then roll them in the bread crumbs and set them aside.
Fry your chicken rolls in a pre-heated dutch oven or cast iron skillet using 1/4 cup of olive oil. Fry the chicken until slightly brown then set them aside.
Remove the used oil and wipe out your Dutch oven. Place 3 tablespoons of fresh olive oil into your Dutch oven, place the chicken rolls into the oven and add the balsamic vinegar. Sprinkle the chicken rolls with the garlic, rosemary and red pepper flakes (optional, to taste). Pour two cups of Gia Russo Vodka Sauce over the chicken, add the chopped tomato and bay leaf.
Cook your chicken in a hot (400°) Dutch oven. After 40 minutes remove from the heat and let the chicken rest for 5 minutes. Use 27 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 19 lit briquettes on top and 8 underneath your Dutch oven. You may need more coals in windy or cold weather.
Serve the stuffed chicken breasts with a side of pasta and a steamed green vegetable for a well balanced meal.
Recipe serves 6 to 8