- Chicken Breasts · 1 package
- Williamson Wines Garam Masala Stoneground Mustard · 2 tablespoons
- Herbie's Garam Masala Spice · 2 tablespoons
- Herbie's Sage Leaves · 1 tablespoon
- Prosciutto, sliced · 1 package
- Mozzarella Cheese, shredded · 8 ounces
- Toothpicks · 1 package
- Olive Oil · 2 tablespoons
- Salt ·
Pre heat your oven to 400 degrees
Before you begin reserve one whole slice of prosciutto per chicken breast. Then chop the rest of the prosciutto in the package up for stuffing the inside of each breast.
Start by laying the chicken breasts out on a cutting board and patting them dry with paper towels. With a small knife, carefully cut a horizontal pocket in each of the chicken breasts with out completely butterflying them. Evenly distribute the Williamson Wines Garam Masala Stoneground Mustard into each pocket. Then sprinkle Herbie's Sage Leaves in each one followed by prosciutto then the shredded mozzarella.
Once each one is stuffed secure it with a few toothpicks. Season the top side of each breast with Herbie's Garam Masala Spice and a pinch of salt. There is no need to season the bottom side of the chicken. The final step is to carefully lay each whole slice of prosciutto that you reserved at the beginning on top of each breast and secure it with another toothpick.
Heat 2 tablespoons of olive oil in a large saute pan over high heat. Once the oil begins to shimmer add the chicken breasts prosciutto side facing up. cook for about 3 min. or until a nice golden brown crust forms on the bottom. There is no need to flip the chicken.
With a spatula remove the chicken from the pan and transfer to a baking dish or baking sheet. Place in the oven and bake for 10min. or until the chicken reaches 165 degrees internal temperature. Remove the chicken from the oven and serve immediately with a side of Williamson Wines Garam Masala Stoneground Mustard. Enjoy with Williamson Wines Enchant Trinity!
- This recipe would also be fantastic with veal, pork, or beef!