🌶️🧀 Spicy Stuffed Chicken Fillet with Cured Ham, Taffel Cheese, Tomato & Pesto
🧂 Ingredients (Serves 2–4)
For the Chicken:
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2 large boneless, skinless chicken breasts (or 4 thin fillets)
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Salt & pepper, to taste
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1 tsp smoked paprika
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1/2 tsp chili flakes or cayenne (adjust to heat preference)
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1 tsp garlic powder
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1 tbsp olive oil
For the Filling:
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4 slices of cured ham (e.g., prosciutto, serrano, or speck)
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1/2 cup grated or sliced Taffel cheese (or any meltable cheese like Swiss, Gruyère, or Havarti)
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1 medium tomato, thinly sliced or sun-dried tomatoes (for more intensity)
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2 tbsp pesto (basil or sun-dried tomato)
Optional:
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Toothpicks or kitchen twine
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Extra pesto or balsamic glaze for serving
🔪 Instructions
1. Prep the Chicken:
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Butterfly the chicken breasts: Slice them horizontally (without cutting all the way through), then open them like a book.
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Place between two pieces of plastic wrap and gently pound to even thickness (about ½ inch).
2. Season:
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Rub both sides with olive oil, salt, pepper, smoked paprika, chili flakes, and garlic powder.
3. Stuff:
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Inside each chicken fillet, spread 1 tbsp pesto.
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Layer cured ham, tomato slices, and cheese.
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Fold the chicken over or roll it up, securing with toothpicks or twine.
4. Cook:
Pan-Sear + Oven Method (Best for crispy outside):
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Preheat oven to 375°F (190°C).
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Sear the stuffed chicken in an oven-safe skillet over medium-high heat, 2–3 minutes per side until golden.
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Transfer to oven and bake for 12–15 minutes, or until internal temp reaches 165°F (74°C).
All-Oven Method:
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Place in a greased baking dish and bake at 375°F (190°C) for 20–25 minutes, uncovered.
🍽️ Serving Ideas:
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Drizzle with extra pesto or balsamic reduction.
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Serve with garlic mashed potatoes, roasted vegetables, or a crisp arugula salad.