Stuffed Chicken with Parmesan Crust- New Product Test

I had already planned on making a stuffed chicken dish when I came upon a new Kraft product, Parmesan Seasoning Blends-Hearty Tuscan Herbs. I decided to give it a try and use it in the crust part of the dish along with Panko bread crumbs.  It went well with the entire dish and you could taste the actual herbs and it wasn't overwhelmed with unnecessary salt. I will definitely use this product again and will be trying the other flavors in the future.

As for the stuffing part of the chicken, I used Prosciutto as the main ingredient. Do not add any salt to the stuffing, between the Prosciutto and Provolone cheese there will be an ample amount. I was going to make a nice risotto as a side but instead went with roasted root vegetables. However, risotto or creamed spinach would go well too. You can also top each each piece with a chunky marinara sauce for a little added color and flavor.

  

  

4 Boneless, skinless chicken breasts

1 Package of Kraft Parmesan Seasoning Blends- Heart Tuscan Herbs *

1 Cup Panko Japanese style breadcrumbs

2 Eggs, slightly scrambled

2 Tablespoons milk or heavy cream

1 Cup Prosciutto, diced

1/2 Cup onion, diced

3 Cloves garlic, minced

1 Cup Baby Spinach

2 Tablespoons butter

4 1oz. slices Provolone cheese

Olive oil

Preheat oven to 375°

Grease bottom of  baking dish with olive oil

Make a "pocket" in each chicken breast. To do so, insert a knife in the thicker end of the breast piece and slice about an 1" or so, being careful not to pierce through. In a shallow dish add egg and milk. In another dish, or a Ziplock bag, add Panko bread crumbs and Kraft seasoning and mix well. Set all aside.

Heat a heavy skillet and add butter to melt. Add  Prosciutto and saute til fat begins to render. Add onion and garlic and cook for 5 minutes. Add spinach and cook until it starts to wilt. Take each chicken breast and place one slice of Provolone in each (you may have to slice in thirds to fit) and then stuff with Prosciutto mix.

Carefully dip all sides of each breast in egg wash and then in Panko/seasoning mix, coating each piece completely. Place each piece in baking dish and drizzle with olive oil. Bake on center rack until done, about 30-45 minutes or until juices run clear. Let sit for 5 minutes before serving.

* In place of packaged seasoning mix, add 1-2 tablespoon of the following to the Panko breadcrumbs: Grated Parmesan and Italian seasoning