Cheese, Prosciutto, Balsamic, Meyer Lemon all packed into a chicken breast – it’s as yummy as it sounds! The marinade is the star of this stuffed chicken, just be sure to butterfly the chicken before you put it in the zipper bag. This makes sure to penetrate the meat thoroughly, giving the most flavor punch. To butterfly the chicken, lay the chicken flat on a cutting board. Put a butcher knife parallel to the cutting board and slice the chicken breast through the center almost entirely through.
If you can’t find Meyer lemons, you can use a regular lemon. The Meyer lemon is a hybrid that came from China a little over a hundred years ago. It had a rough start and was actually outlawed at some point. In the mid 70’s, scientists were able to fix the issues and were able to put it back on the market. They are slightly more pricey than a traditional lemon because they have a shorter production period, on a few month instead of year round. The easiest way to describe the flavor is a mild orange flavor over the tangy lemon.
I served this up with probably the easiest, cheesiest pasta. I cooked up some pasta, then added half a stick of butter, 1 cup of mozzarella, 1 cup heavy cream and 1 tsp Italian seasoning. Stir until melty and enjoy!
Now Let’s Get Cookin’!
Balsamic Stuffed Chicken
- 6 Chicken Breast butterflied
- 6 slices Mozzarella Cheese
- 6 slices Prosciutto
- 2 cups Mozzarella Cheese shredded
For the Marinade
- 1 cup Chicken Broth
- ½ cup Balsamic Vinegar
- ½ cup Avocado Oil
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tbsp Dried Minced Onion
- ¼ cup Honey
- 1 Meyer Lemon zest & juice
- Add marinade ingredients to a zipper plastic bag. Add butterflied chicken breast to bag and place in refrigerator to marinate for at least 1 hour (up to 24 hours).
- Preheat oven ton 400degF. Remove chicken from bag. Lay flat and open. Place slice of cheese, slice of Prosciutto and 1/3 cup of shredded cheese. Fold chicken over and secure with toothpicks.
- Place a cooking rack on a parchment paper covered baking sheet. Lay stuffed chicken breasts on the rack. Bake in oven for 45 minutes. Let cool at least 5 minutes before slicing.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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