Recipe submitted on July 23rd, 2011
3 chicken breast (butterflied)
Extra virgin olive oil
Paper-thin slices of lemon
Preheat your oven to 400Â°F.
Butterfly a thick, 8 ounce chicken breast.
Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. Imagine it as an open book and cut along the spine. Now you have two thin cutlets.
Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because theyâ€™ll just melt or burn in the oven.
Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with salt and pepper.
Cut two thin rounds of lemon and place one on each chicken bundle.
Bake for 17-20 minutes.
Top each baked, stuffed chicken breast with minced fresh parsley to really enhance the fresh flavors.