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
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.