The prosciutto was not just for flavor — when stuffing chicken breast I often have trouble getting it to seal so the cheese doesn’t leak out. The prosciutto was included, in part, to help fix the problem.

It doesn’t hurt that it’s delicious!

Oven Fried Chicken Breast Stuffed with Prosciutto and Brie

4 large boneless chicken breasts
1/3 lb prosciutto, sliced thin
1/2 lb brie
1/2 cup mayonnaise
1 tsp ground mustard
ground black pepper and seasoned salt
coating mix

Butterfly the chicken breast by cutting each breast horizontally, not cutting all the way through. Lay it out on a heavy cutting board, cover with plastic wrap, and pound it thin with a meat mallet or piece of 2×4. The meat should be of uniform thickness; be careful to avoid making holes.

Cover with overlapping sheets of prosciutto. The goal is to cover the chicken with a solid layer of prosciutto. Cut the brie in four equal parts. Place a portion on the edge of a breast portion, and roll it up, Securing with toothpicks if desired. Repeat with the remaining three pieces.

Mix the mayonnaise, mustard, pepper, and salt. [I don’t measure but probably use 1/4 tsp pepper and 1/2 tsp salt.] Carefully roll the chicken in the mayo mixture to lightly coat it, then in coating mix.

Place the chicken on an ungreased baking sheet and bake in a pre-heated 425 F oven for 30 minutes.

Note: My coating mix is whatever happens to be handy. It can include bread crumbs, cracker crumbs, and any kind of cereal, cracker, tortilla chips, and/or anything else found in the cupboard. I often go through the boxes and anything with just a bit left gets dumped in the food processor and ground up.