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A riff on the traditional Chicken Cordon Bleu, this dish is moist, tender, and oh so delicious.
Preheat oven to 350ºF.
Rinse chicken and pat dry with paper towel. Sprinkle both sides of the chicken breasts with salt, pepper, and basil. Gently cut a small slit in the thickest part of each breast to make a pocket. Fill each pocket with one slice of prosciutto and 1/2 slice of provolone.
Start checking to see if it’s done after about an hour. Mine was done in about an hour and ten minutes. The chicken should be white, with no pink, and with juices running clear when cut. Enjoy!
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