Ready to bake!
First, crisp up some proscuitto (or use bacon if you have it). Bake at 350 for 15 mins. Cool and set aside.
The hungry masses were drawn to the aromas from the kitchen (and who could blame them?). Give them a snack of melon w/crispy proscuitto and fend them off until dinner- a delicious and delightful combo on it’s own!
Found some LOVE-ly organic chicken breast on sale at Sprout’s.
Butterfly and split lengthwise. Salt & pepper both sides.
Other toppings you’ll need.
Spray your foil sheets with non-stick cooking spray.
From bottom to top: Stove Top stuffing, chicken, broccoli, sharp cheddar cheese, a T. of Ranch dressing, and then crumbled proscuitto.
Wrap up the packages and bake at 400 for 25 mins.
I’m always interested in new ways to make chicken. Confession- I enjoy comfort food as much as the next person but I’m not a big fan of recipes that use a can of Cream of Mushroom, or Cream of Celery, or Cream of Chicken... you get the point. This dish is much more nutritional and yet still, very comforting.
I made this a couple of nights ago and my family liked it!
You could substitute the stuffing with rice or couscous and the broccoli with asparagus. It’s really just about the method.
You could also bake this in a casserole dish, but the individual packs of foil cut down on the clean up and help keep the chicken moist. That makes this dish perfect for traveling- such as camping!
Another great fall-ish dinner! The bonus- it could be prepared earlier in the day and all you have to do pop it in the oven when you’re ready. It would be yummy with leftover Thanksgiving stuffing and turkey breasts, too.
*I decided to butterfly the breasts but you could use a whole chicken breast and add 10-15 mins. to the cook time. Enjoy!
Adapted from BigOven.
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