During a recent visit to my local Farm Boy https://www.farmboy.ca/ grocery store I happened to stumble across an amazing special on boneless chicken breast. With the chicken breast in hand I continued to wonder the aisles with two thoughts in mind, one the feeling of hunger requiring the need to be satisfied by something delicious and two the slight feeling of laziness combined with the desire not spend the entire evening in the kitchen making dinner. I rounded the corner and found myself in the deli and cheese section. A chunk of pork resembling prosciutto caught my eye. The nice lady behind the counter asked me if I would like to try a piece and I obliged. This meat was called Prager Ham. It has the same texture and consistency as prosciutto but a robust smokey flavour and a delicious salt profile. This was the perfect meat to stuff my chicken breast with. A few further steps down the aisle and I found myself in the vast land of cheese Farm Boy carries. The taste of the Prager Ham that was still lingering in my mouth told me blue cheese was the perfect match to be stuffed in this chicken. The Blue Benedictine cheese had the creaminess this dish was calling for and was not smoked like some of the other varieties available which would have been too much competition for the Prager Ham.
With my purchases in hand I headed home to begin creating something that would fulfill both the hunger component and the ease of preparation component I had in mind while wondering the aisles at Farm Boy.
With my purchases in hand I headed home to begin creating something that would fulfill both the hunger component and the ease of preparation component I had in mind while wondering the aisles at Farm Boy.
Prager Ham & Blue Benedictin Cheese Stuffed Chicken Breast
Pre-heat oven to 375 degrees (F). Butterfly the chicken breasts (cut in half length wise with out going all the way through) and gently pound flat.
- 1 lb boneless chicken breast
- 4 slices Prager ham
- 2 oz Blue Benedictin cheese
- 2 eggs
- Bread crumbs
- Tooth picks
Pre-heat oven to 375 degrees (F). Butterfly the chicken breasts (cut in half length wise with out going all the way through) and gently pound flat.
Place two slices of ham in the middle of each breast. Divide the cheese into two and place in the middle of the breast as well.
Fold the stuffed breast together and seal with 2 or 3 tooth picks.
Place the eggs in a shallow container or bowl approximately the same size as the stuffed chicken breasts. Beat eggs. Coat stuffed chicken breast in egg wash. Dredge stuffed chicken in the bread crumbs.
Place breaded chicken breast in a baking dish and bake for approximately 35 minutes (or until internal temperature reaches 165 degrees (F)).
I decided to pair these stuffed chicken breast with some prosciutto wrapped asparagus and roasted mini potatoes.
The stuffed chicken had 10 minutes of prep time and 35 minutes of cook time. The two side dishes took about as long to prepare and had similar cooking times and cooking temperatures as the stuffed chicken. This was an added bonus to the ease of preparation factor as all dishes were hands off cooking after they went into the oven. All in all about 1 hour from grocery bag to plate. As for the hunger, completely satisfied.
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