Prosciutto and Gruyère-Stuffed Chicken Breasts

Prosciutto and Gruyère-Stuffed Chicken Breasts (Adapted from CL)

1 teaspoon canola oil
1 ounce prosciutto, chopped
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 ounce (about 1/4 cup) shredded Gruyère cheese
4 boneless, skinless chicken breasts (about 6 ounces each)
salt and fresh ground black pepper
30 saltine crackers (about 3/4 of a sleeve), finely ground
1/3 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 tablespoons canola oil

In a large skillet, heat oil over medium-high. Add prosciutto - cook until lightly browned, about 2 minutes. Stir in rosemary and garlic - cook until fragrant, about 1 minute. Remove from the heat and scoop mixture into a bowl - set aside and allow to cool to room temperature. Stir in cheese.

Create a pocket in each chicken breast by cutting a horizontal slit through thickest portion of each piece. Stuff about 2 tablespoons of the prosciutto mixture into each pocket, lightly pressing the filled part of the chicken breast to spread the filling out. Season chicken with salt and fresh ground black pepper.

In a shallow dish, spread out cracker crumbs.

In another shallow dish, add flour - season with salt and fresh ground black pepper.

In another shallow dish, whisk together egg and mustard.

Dredge each piece of chicken into the flour, making sure to shake off any excess. Dip each into the egg mixture, allowing any excess to drip away. Coat completely with cracker crumbs.

Place pan back over medium-high heat and add oil. Place chicken into the pan - reduce heat to medium and cook until each side has brown and the chicken is fully cooked, about 8 to 10 minutes per side. Remove from the heat and let cool slightly before serving.

Makes 4 servings.

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