Proscuitto and Mozzarella Stuffed Oven-Fried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 5oz. boneless, skinless chicken Breasts1 slice proscuitto1/2 c. reduced fat mozzarella, shredded1/4 c. panko1/4 c. walnuts, crushedItalian seasoningSalt and pepper2 tsp. dijon mustardReduced fat milk (for dredging)
Preheat oven to 425 degrees.
Slice most of the way through each chicken breast, and fold back the top half. Fill each chicken breast with 1/3 of the proscuitto and 1/3 of the cheese.
Combine the mustard with enough milk to fill a shallow dish for dredging (1/4-1/2 c). Combine the crushed walnuts, panko, salt, pepper, and italian seasoning to taste in a separate shallow dish. Dredge the chicken breasts in the milk mixture, followed by the walnut/panko mixture, being sure to coat both sides. Place breasts on a raised rack on a baking sheet.
Bake at 425 degrees for 15-17 minutes or until chicken is cooked through.
Serving Size: Makes three servings
Number of Servings: 3
Recipe submitted by SparkPeople user M3LODYM4KER.
Slice most of the way through each chicken breast, and fold back the top half. Fill each chicken breast with 1/3 of the proscuitto and 1/3 of the cheese.
Combine the mustard with enough milk to fill a shallow dish for dredging (1/4-1/2 c). Combine the crushed walnuts, panko, salt, pepper, and italian seasoning to taste in a separate shallow dish. Dredge the chicken breasts in the milk mixture, followed by the walnut/panko mixture, being sure to coat both sides. Place breasts on a raised rack on a baking sheet.
Bake at 425 degrees for 15-17 minutes or until chicken is cooked through.
Serving Size: Makes three servings
Number of Servings: 3
Recipe submitted by SparkPeople user M3LODYM4KER.
Nutritional Info Amount Per Serving
- Calories: 336.0
- Total Fat: 13.4 g
- Cholesterol: 101.7 mg
- Sodium: 605.9 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.1 g
- Protein: 43.9 g
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