Basil-and Prosciutto- Stuffed Chicken: The Best Basil-and Prosciutto- Stuffed Chicken Recipe from Cook'n

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	Basil-and Prosciutto- Stuffed Chicken

Serves: 4

PREP: 14 MIN * COOK: 18 MIN * 4 SERVINGS

   4 boneless skinless chicken breast halves (about 1 1/4 pounds)
   4 tsp Dijon mustard
   4 slice thin prosciutto or fully cooked ham
   1/4 c shredded mozzarella cheese (1 ounce)
   4 basil leaves
   1 tbs vegetable oil

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Make a horizontal cut in each chicken breast half to within 1/2 inch of ends, forming a pocket. Brush each pocket with 1 teaspoon mustard; fill with prosciutto, cheese and basil. Secure pockets with toothpicks.

Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 12 to 18 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

1 SERVING: Calories 215 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 80mg; Sodium 380mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 30g
% DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6%
DIET EXCHANGES: 4 Lean Meat

Betty's Tip
Here's a great shortcut for making this recipe if you don't want to cut a pocket in the chicken: Cook chicken breasts in oil about 6 minutes, then turn, brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Place cheese and basil leaves on chicken; cook about 2 minutes or until cheese is melted.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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