New delicious and simple recipe! Juicy chicken breasts stuffed with La Terra Fina Lemon Pepper & Asiago dip and prosciutto. YUM!
So many people ask me about how to switch up chicken meals or even how to prepare it so it’s not dry or rubbery. By using a little help from a delicious La Terra Fina dip, this dish seems indulgent, yet perfect for a weeknight meal. I like to serve it with a roasted vegetable and pilaf, or wild rice. If you’re low carb, try spiralized zucchini!
Prosciutto is a dry Italian ham which mixes great with lemon and cheese of the dip…and wine, of course. It’s usually found in the deli area of your grocery story and even at Aldi! If you can’t find it in your area, feel free to substitute a smoked ham or even just leave it out.
La Terra Fina has a new look and two new varieties: Lemon Pepper & Asiago and Spicy Green Chili & Cheese Dip & Spread. The green chili one is so great with tortilla chips –get ready for a kick of spice! I’ve also stuffed it in jalapenos with chorizo for an appetizer. Check the website for coupons to save on your next purchase!
The Lemon Pepper & Asiago dip is amazing on it’s own as an appetizer. I like to serve it with pita crackers, toasted Italian bread pieces or veggies. Aside from the cheese, it also has artichokes and a great lemon flavor –not too overpowering. I knew it would be fantastic paired with chicken!
Lemon Pepper & Asiago Stuffed Chicken
- 2 large chicken breasts about 1.5 lbs
- 10 oz La Terra Fina Lemon Pepper & Asiago dop
- 3 oz prosciutto (about 4 slices)
- 1/3 cup parmesan cheese
- 1 tablespoon Italian seasoning
- salt & pepper to taste
Preheat oven to 425º. Coat a pie plate with cooking spray (or a 9x9 pan).
Using a tenderizer, pound chicken breasts to a thin 1/4 inch thick. Season both sides with Italian seasoning, plus salt and pepper.
Line chicken breast with 1-2 slices of prosciutto. Fill half of chicken breast with Lemon Pepper & Asiago dip. Fold the other half of the breast over dip portion. Secure with toothpicks, if necessary.
Repeat with remaining chicken breast. Sprinkle both breasts with Parmesan cheese.
Place in pan and bake until chicken is no longer pink, about 20 minutes. Allow to sit for 5 minutes, then slice in 2 inch pieces to serve.
Serve with rice and a vegetable.
This can be made with pork chops, too!
The stuffed chicken is so filling, the 2 large breasts sliced up can feed the whole family. Double the recipe for a dinner party recipe that’s sure to be a hit. For drinks, try pairing it with white wine, like a chardonnay, or wheat beer.
Have you noticed La Terra Fina’s new packaging? What would you make with this dip?