Prosciutto Wrapped Chicken Breasts

I need recipes for baking. . but when it comes to cooking, I often put together dinners from previous flavours that I enjoy. This chicken recipe is easy and can be made earlier in the day. . .refrigerated and popped in the oven 30 minutes before you are ready to serve.

Prosciutto Wrapped Chicken Breasts

• 1 chicken boneless skinless chicken breast per person
• enough Prosciutto to wrap around. . I used 3 very thin slices per breast
• Cheese of your choice. I used Provolone.
• 1 basil leaf per breast
• 1/4 cup very finely chopped sun dried tomatoes
• Italian seasoning
• olive oil

1. Slice almost all the way in half. . horizontally the chicken breast.
2. Put a slice of cheese and a small sprinkle of sun dried tomatoes.
3. Close the chicken breast up and sprinkle with Italian Seasoning.
4. Lay one Basil leaf on top.
5. Wrap with Prosciutto.
6. Lay each breast on a Baking Pan. . .leaving enough room between each piece of chicken for adequate browning.
7. Brush each piece of Chicken with a bit of Olive Oil.
8. Bake at 425. . .for 20 minutes. . .slice one to make sure it is no longer pink in the middle. .
9. Remove the chicken from the pan. . .pour the juices and scrape the browned bits into a small saucepan to reduce for several minutes. .pour over chicken.

Greek Seasoning and Feta Cheese is a very good flavour combination.