Lasagna is a popular request on our son Kip's birthday. But this year he opted for stuffed chicken breasts, prepared in a way he loosely described to his sister and I as we headed off to the market. Another great dish designed in collaboration with our daughter Stephanie, in the end, it turned out to be a close relative to a chicken lasagna.
I knew it was a hit when I heard "Dad, this is way more delicious than I could have ever expected." Happy birthday, Kip!
4 skinless boneless chicken breasts1/2 lb fresh mozzarella
12 fresh basil leaves
8 slices prosciutto
1 jar favorite tomato sauce
1/2 tsp dried oregano or herbes de Provence
Preheat oven to 400. Slice a pocket into each of the chicken breasts to no deeper than about a half inch from the other side. Stuff each pocket with half a slice of prosciutto, 2 basil leaves and a quarter of the mozzarella cheese.
Oil a casserole and pour in 2 cups tomato sauce. Nestle the chicken breasts in the sauce. Drizzle a bit of olive oil on top and sprinkle with some oregano or herbs de Provence. Wrap with aluminum foil and bake for 20 minutes. Uncover and continue baking another 10-15 minutes, or so, until cooked through.
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