Ingredients:
Ingredients: (Pic 1)
| 4 | Large Boneless, skinless chicken breast halves |
| 8 | Thin Slices Prosciutto |
| 12 oz | Gruyere Cheese |
| ½ Tbsp | Minced Fresh Garlic |
| ¼ cup | Olive Oil, or as needed |
| ½ Tbsp ½ Tbsp | Fresh Rosemary Fresh Thyme Cotton strings |
| Salt & Pepper, to taste |
Directions:
Butterfly the chicken breast. (Pic 2) Pound chicken breasts with a meat mallet until 1/8-inch thick. (Pic 3) Be careful not to break the chicken by pounding too hard.(Pic 4) Lay chicken flat on surface; sprinkle lightly with salt and pepper(Pic 5).
Preheat oven to 400 F.
Cut 3 ounces of cheese in long 1/2 inch cheese string shape (Pic 6). Place 2 slices of prosciutto, and roll up the 3 ounces cheese string (Pic 7&8). Then place on the side of the chicken closest to you.
Start to roll the chicken away from you (Pic 9), while tucking in the stuffing and sides of chicken. Use cotton strings to secure the chicken together (Pic 10).
Use a pan, seared all sides of chicken breast (Pic 11). Place chicken side by side in a glass baking dish. Brush on olive oil and sprinkle a pinch of salt and pepper, rosemary and thyme on top of each rolled chicken breast (Pic 12). Bake in preheated oven for 20-30 minutes or until internal temperature is 165 F.
Recipe adapted from: Better recipes website
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