-
1
Preheat oven to 350u00b0F.
-
2
Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
-
3
Heat 1 tbs. olive oil in a skillet at medium heat. Saute garlic and shallots until tender. Add mushrooms to skillet and saute until tender. Then add prosciutto to skillet and saute until cooked through.
-
4
Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
-
5
Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
-
6
Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
-
7
In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
-
8
Roast at 350u00b0F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
-
9
Remove toothpicks and serve.
