Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese

• 2 whole Boneless, Skinless Chicken Breasts
• 1 cup Shredded Mozzarella
• 1/2 cups Basil Leaves
• 4 slices Prosciutto
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 1/2 bunches Asparagus, Ends Trimmed And Cut Into 2-inch Pieces
• 4 cups Arugula
• 1/4 cups Fresh Lemon Juice
• 1 pinch Coarse Salt And Freshly Ground Pepper

1. Season chicken breasts with salt and pepper on both sides.
2. With a sharp knife, slice the chicken breasts in half horizontally, but not all the way through.
3. Layer 1/4 cup shredded cheese, followed by half of the basil leaves on top of each.
4. Sprinkle a little salt and pepper on top and fold the breast flaps (gross?)
5. back over.
6. Lay each chicken breast on top of 2 prosciutto slices and wrap around the breast.
7. Heat the oil in a medium skillet over medium.
8. Add the chicken breasts to the pan and sear on each side for roughly 6 minutes, until the chicken is cooked through and prosciutto is nice and crisp-ay.
9. Remove from pan and set aside to rest a few minutes.
10. Back in the pan, add a little more oil if needed and add the garlic; allow it to bloom 30 seconds.
11. Add the asparagus and saute 3 minutes, until crisp-tender.
12. Toss in the arugula and wilt, about a minute.
13. Add the lemon juice and season with a little salt and pepper, for good measure.
14. Serve chicken over a bed of sauteed greens, and get.
15. on.
16. it.

chicken breasts, mozzarella, basil, olive oil, garlic, bunches, arugula, lemon juice, salt

Taken from tastykitchen.com/recipes/main-courses/prosciutto-wrapped-chicken-stuffed-with-basil-and-cheese/ (may not work)