Proscuitto & Wild Rice Stuffed Chicken

As I have mentioned time and time again, I love dark meat. I just think it has more flavor. Having said that, although I made this recipe with chicken breasts, feel free to substitute boneless, skinless chicken thighs instead.

So, back to the chicken breasts. I am always looking for new ways to cook and add flavor to chicken. And this is the answer....Here is a simple method that is super easy and allows you to add whatever flavors you want to chicken, making it a great and exciting weekday chicken dish.

The basic principle is this... Pound out boneless chicken piece until it is a flat, blank canvas. Cover it with ingredients and flavors that inspire you. Roll it up. Stick it with a couple of toothpicks. Cook in a pan. Eat.

Oh, and I forgot the best part. This recipe is for 1. Or more if you like.

Proscuitto & Wild Rice Stuffed Chicken

Serves 1

1 Chicken breast

1/2 cup Cooked Wild and Brown Rice

1 tbsp Green Onion, sliced

1 tbsp Cream Cheese

2 slices Proscuitto, cut into pieces

Salt and Pepper

Olive Oil

Place the chicken breast between 2 pieces of plastic wrap and pound until about 1/2 cm thin. Season with salt and pepper on both sides.

In a small bowl, mix together rice, green onion, cream cheese and proscuitto. Spread the mixture onto the chicken breast. 

Roll the chicken breast and secure together with a couple of toothpicks

Heat some olive oil in a pan on medium-high heat. Sear the chicken breast roll on all sides until brown. Reduce the heat to medium-low, cover, and let cook for about 8-10 minutes until cooked through. Remove the toothpicks, slice, and serve!