INGREDIENTS

4 CHICKEN BREASTS, BUTTERFLIED

4 SLICES PROSCIUTTO

4 SLICES SWISS CHEESE

2 TABLESPOONS OLIVE OIL

1 TEASPOON SEA SALT

BLACK PEPPER, TO TASTE

DIRECTIONS

  • BUTTERFLY CHICKEN BREASTS AND FLATTEN THEM TO ¼ INCH THICK
  • USING A CUTTING BOARD, SEASON THE CHICKEN ON BOTH SIDES WITH SALT AND PEPPER
  • PLACE 1 SLICE OF PROSCIUTTO AND 1 SLICE OF SWISS CHEESE ON TOP OF EACH ONE
  • ROLL EACH BREAST TO COVER ENTIRE STUFFING WITH TOOTHPICKS, TO HOLD IT IN PLACE
  • IN A MEDIUM SIZE FRYING PAN, HEAT OIL AND SEAR THE CHICKEN ON BOTH SIDES FOR ABOUT 2-3 MINUTES EACH
  • TRANSFER TO A GREASED BAKING DISH AND COOK, COVERED FOR ABOUT 1 HOUR OR UNTIL COOKED THROUGH
  • REMOVE AND LET COOL
  • TRANSFER TO THE STUFFED CHICKEN TO A CUTTING BOARD AND SLICE

SERVE HOT!