6 slices prosciutto
2 cups chopped fresh basil leaves
1 small garlic clove
3 Tbsp Parmesan cheese
¼ cup olive oil
½ tsp lemon juice
Salt and pepper
4 boneless, skinless chicken breasts, halved diagonally
2 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
Preparation Serves 4
Preheat oven to 350°F.
Coarsely chop the prosciutto. In a food processor, purée the prosciutto, basil, garlic and Parmesan to a paste. With the machine on, add the olive oil in a thin stream. Transfer the basil stuffing to a bowl. Stir in lemon juice and season with salt.
Make a 1-inch-deep horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over medium-high heat until browned, about 3 minutes per side; remove from skillet, place on baking sheet and continue with the rest of the chicken. Add more oil and butter if skillet seems dry. After second half of chicken is browned on both sides, remove from skillet and place on baking sheet. Place chicken in the oven for about 10 minutes or until cooked through.