This is a favorite easy-to-make menu from the Orlando Sentinel test kitchen files. The Chicken With Prosciutto & Havarti Cheese makes a nice presentation when served with instant brown rice, a baby spinach salad, fresh fruit (we think watermelon pairs nicely). Have some sparkling wine chilled to toast mom at the top of the meal and serve her favorite white wine with dinner. If there is room for dessert, home baked cookies or a bakery treat do the trick.
Chicken With Prosciutto & Havarti Cheese
Yield: 4 servings
4 boneless, skinless chicken breast halves
1/4 teaspoon coarse salt
Freshly ground pepper to taste
4 ounces havarti cheese, cut into 4 slices
8 slices prosciutto or ham
1/2 cup seasoned bread crumbs
1. Heat oven to 375 F. Spray 11-by-7-inch baking dish with cooking spray. Pound chicken breasts to 1/4-inch thick.
2. Season chicken with the salt and pepper to taste. Place 1 slice cheese and 2 slices prosciutto on bottom half of each breast; fold top half over to cover cheese and prosciutto.
3. Place chicken in baking dish; top with bread crumbs. Bake until chicken is no longer pink and cheese has melted, 30-35 minutes. Recipe tips: Pounding the chicken to 1/4-inch thick helps them cook fast and evenly.
Recipe note: Fontina cheese can be good substituted for havarti.Copyright © 2015, The Baltimore Sun