Prosciutto and Gruyere-Stuffed Chicken Breasts
My coworker was mentioning to me at a lunch meeting that he had stuffed some chicken breasts with prosciutto and Gruyere cheese. I think he may have mentioned a sauce, or finishing them on the grill, or something... but my brain never got past that initial sentence. I HAD to try this. My version is a flattened chicken breast, covered in Italian seasonings, rolled up around the prosciutto and Gruyere, baked under a blanket of prepared vodka sauce, then garnished with fresh basil ribbons. It's sort of an Italian version of Chicken Cordon Bleu, if you think about it.
Why should you try this? Well good gracious.... aren't we always looking for new ways to cook chicken?! Something a little bit exciting? These may look a little bit fancy, but they were NOT complicated at all. And also, you could totally roll these up ahead of time, then cook them when you get home from work. I also have a sneaky suspicion that after browning them, you could throw them into a crock pot with the sauce to finish them. - and we DO like options, right?!