Meg Van Duyn's Stuffed Chicken Breasts

Makes 4 servings

Teresa

ingredients

Cooking spray
1 oz prosciutto (I substituted turkey bacon)
1 1/2 teaspoons minced fresh rosemary (or a scant teaspoon of dried rosemary, minced)
2 garlic cloves, minced
1/4 cup (1 oz) mozzarella cheese (2%) – I used Mozzarella Free, b/c that is what I had
4 – 6 oz skinless, boneless chicken breast halves
1/4 tsp freshly ground black pepper
about 1 cup cornflakes (I used Special K, b/c I had it on hand)
1/8 cup (2 TBLS) whole wheat flour (only about a teaspoon will cover 2 breasts)
1 large egg white
1 Tablespoon Dijon mustard
2 Tablespoons canola oil (or olive oil, but watch that it doesn’t get too hot)

1
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in Mozzarella chees; set aside
2
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 TBLS prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.
3
Place corn flakes in a zip-lock bag and crush to fine crumbs (or crush lightly, if you prefer). Place in a shallow dish. Place flour in another shallow dish. Combine egg white and mustard in another shallow dish, stirring mixture with a whisk.
4
Working with on chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with corn flake crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture and corn flake crumbs.
5
Heat pan over medium-high heat. Add oil to pan; reduce heat to medium and cook 10 minutes on each side or until browned and done. (I used smaller chicken breasts – 3 to 4 oz each, so I cooked for less time on each side).