Broccoli Stuffed Chicken and Prosciutto

This is a favorite chicken dish of mine, Easy to make and very impressive to guests since it shows well on a plate. Looks very gourmet. If you want to impress anyone make this dish!

Broccoli Stuffed Chicken and Prosciutto Recipe

4 boneless chicken breasts sliced to make a pocket in each

sliced prosciutto or black forest ham slices

provolone cheese slices

Cooked broccoli florets

Italian flavored bread crumbs

Parmesan cheese

granulated garlic

butter

olive oil

oregano, parsley, basil, salt, pepper

hot peppers in a jar pepperoncini

Pinot Grigio white wine


Open the pocket of the chicken up and sprinkle with a little salt, pepper and herbs. Add a teaspoon of butter in the pocket a floret, prosciutto and provolone. Finish all chicken with this way and add to a baking pan.

Drizzle with olive oil, melted butter over the top, more salt pepper and spices evenly then bread crumbs and cheese. Top each one with a pepper. Pour white wine along bottom not to touch chicken.

Cover with foil the first 30 minutes. Then remove so chicken browns and bread crumbs crisp up around 45 minutes.



Serve with garlic potato wedges and any leftover broccoli with garlic and oil.