Stuffed Chicken Breast


Chicken stuffed with arugula, fontina and prosciutto. Easy, easy, easy and yummy:)

Ingredients
2 chicken breasts, sliced in half length-wise
4 slices of prosciutto
1 slices fontina cheese
2 handfuls of arugula
1/2 T. olive oil
salt and pepper

Directions
Preheat oven to 375 degrees. Spread olive oil on the bottom of a small casserole dish. Place chicken in the casserole dish to stuff. Stuff each breast with 2 slices prosciutto, 1 slice cheese and a handful of arugula. Using a large toothpick or a wooden skewer, stab the chicken together at the open seems to close the stuffing pocket. I use 2 on each breast to really seal it tight:) Sprinkle chicken with salt and pepper. Cover the dish with foil and bake in the oven for 30 minutes or until chicken it cooked through, depending on the thickness of the chicken. Let chicken rest for 4 minutes, then serve:)

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