Chicken Breasts with prosciutto, sun-dried tomatoes and fresh basil
4 bone-in chicken breast quarters with skin
1/2 chopped sun-dried tomatoes in oil
1/2 olive oil (use orange flavored olive oil if available)
4 T orange flavored vinegar if available ( or balsamic vinegar )
8 large fresh basil leaves (organic)
4 thin slices of proscuitto
salt and pepper
2 T melted butter
Preheat oven to 350 degrees. Place a roasting rack in a baking pan.
Pull skin away from chicken breast. Do not remove the skin. Stuff this cavity with a portion of the chopped, sun-dried tomatoes, 1 slice of prosciutto and 2 basil leaves per chicken breast.
Place stuffed breasts on baking rack. Pour melted butter over the 4 prepared chicken breasts. Shake the vinegar over the chicken, followed by the olive oil. Squeeze the juice of 1 lemon overall and lightly salt and pepper each chicken breast.
Bake for 1 hour uncovered.
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