Three Way Stuffed Chicken

Three Way Stuffed Chicken... I tried this recipe one day and really liked the results. We love mushrooms, cheese and sun dried tomatoes. Since I had all the ingredients at home, I decided to make this recipe. So, I ventured to try a trio of stuffed chicken.

I ended up using 3 half chicken breasts. Each chicken breast is cut in half and then pounded thinly. So this way you don't have a big piece of chicken stuffed with ingredients. They actually come out as little small round logs that are about 2 inches in diameter. The pictures make it look like they are huge...but, they are not.

These rolls are perfect as an appetizer or lunch/dinner. You can easily make a nice pan sauce to drizzle on top. Easy to do in advance as you can freeze the rolls and take out to defrost at a later day. Hope you enjoy...

You will need:

• 3 half chicken breasts(each breast is split in 2... yields 6 thinly sliced chicken breasts)
• salt and pepper to taste
• Filling of choice from below

Mushroom Filling: For 2 split chicken breasts

• 2-3 oz softened cream cheese
• 5-6 sliced mushrooms
• salt and pepper to taste
• 1 shallot, minced
• 2 tsp oil

In a skillet, saute mushrooms in oil until nicely browned on med heat mixing often to not burn. You want a nice carmel color on them. Add shallots and cook for an additional minute or so. season.

Mix with cream cheese.

Ham and Parmesan filling: For 2 split chicken breasts

• 2-3 oz cream cheese
• 3 slices thinly sliced ham
• 2 TBS Parmesan
• parsley or chives (optional)

Mix Parmesan, parsley with cream cheese.

Sun dried Tomato Filling: For 2 split chicken breasts

• 2-3 oz cream cheese
• 2 TBS sun dried tomatoes (chopped)
• Basil to taste

Mix sun dried tomatoes , basil and cream cheese.

Directions:

1. Cut each chicken breast in half horizontally. You should have 6 thinly sliced pieces.

2. Place each chicken breast between two sheets of plastic wrap.

3. Pound with a mallet to about a 1/4 in thick. Basically, you want it a bit thinner. Be careful not to pound to hard or you will tear the chicken.

4. Divide the filling so that you have enough for 2 chicken breasts.

5. Put filling in the middle and roll tucking in the side ends so that you will not have the filling spill out later. Do the same with the rest of the chicken pieces.

6. Wrap the rolled chicken breasts with prosciutto ham to encase the roll.( I actually forgot to add the prosciutto... and ended up adding it later. Pictures reflect that.)

7. Place prosciutto wrapped rolls onto a large piece of aluminum foil. Roll up... this keeps the shape of the rolls taut. But, if you prefer you can use plastic wrap/ parchment paper with rubber bands on the end. At this point, you can freeze for use at a later date. But, you can also keep them in the fridge for a few hours and then bake them the same day.

8. Take off the foil.(Add prosciutto ham if you have not already done so).

9. Bake at 375-400 Deg F for 15-20 minutes. I used my toaster oven at 425.

10. Let sit for 5 minutes and slice at a bias. Serve as an appetizer or main course.