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Prosciutto Wrapped Chicken Breasts

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Ingredients
  

For the Chicken Breasts:

  • 4 extra large, boneless and skinless chicken breasts, butterfly cut or pounded to ¼-inch thickness
  • 2 small red peppers, roasted
  • 4-ounces mozzarella cheese, cut in 4 sticks
  • 6 - 8 ounces prosciutto, thinly sliced

For the Tapenade:

  • 1 cup kalamata olives, pitted
  • 6 tbsp. olive oil
  • 4 tbsp. Parmesan cheese
  • 1 tbsp. capers
  • Pinch black pepper
  • Pinch brown sugar
  • 2 tbsp. lemon juice

Instructions
 

  • Place chicken pieces on a cutting board and pound to 1/4-inch thickness.
  • Pre-heat oven to 350°F.
  • Wrap each stick of mozzarella with half a roasted red pepper; place in the center of each chicken breast.
  • Roll the chicken breast around the red pepper.
  • Wrap the chicken breast entirely in thin slices of prosciutto.
  • Arrange the prepared breasts, fold side down, on a parchment lined baking sheet.
  • Place in the pre-heated oven and bake for about an hour or until the internal temperature of the breasts, using a meat thermometer, reaches 175° to 185°F.
  • Remove from the oven; let the meat rest for 5 to 10 minutes before serving.
  • Serve with olive tapenade - simply pulse together all the ingredients, in a food processor, until well blended but not completely smooth.