Prosciutto Wrapped Creamy Cheese Stuffed Chicken

• prep time: 15 minutes
• cook time: 35 mins
• total time: ~50 mins

Servings: Dinner for 2

Ingredients:

• 2 Meridian Free Run Boneless, Skinless Chicken Breasts
• 1/2 package of Boursin Garlic & Fine Herb Cheese
• 4-6 slices of prosciutto
• 2 tbsp. grapeseed oil
• Meridian classic rub
• 4 russet potatoes
• 3 garlic cloves, peeled and left whole
• 1/4 cup whole milk
• 1 tbsp. chives, chopped
• 3 fresh tomatoes (Roma, tomato on the vine, field, whichever is freshest will work best)
• 12 oz. fresh mozzarella
• Fresh basil, sliced thinly
• Olive Oil
• Balsamic Vinegar *Salt and pepper

Instructions:

1. Peel potatoes and place in a large pot and add with enough water to cover potatoes
2. Bring to a boil and cook partially covered until potatoes can be easily pierced with a knife
3. Drain potatoes and add to a blender or stand mixer
4. Drizzle milk into potato mixture slowly and blend
5. Repeat the above step until desired texture is reached
6. Add butter 1 tbsp. at a time and mix until well combined
7. Season with salt and pepper to taste
8. Top with chopped chives
9. To keep potatoes warm until serving, cover potatoes and place in a warm oven until ready to serve
10. Cut a slit in each chicken breast to form a pocket
11. Stuff each pocket with the Boursin Cheese and use the cheese to seal the open edges
12. Season both sides of the chicken breast with the Meridian Classic Rub
13. Take a piece of prosciutto and wrap around the chicken breast, continue until most of the chicken breast is covered
14. Add 2 tbsp. grapeseed oil to a frying pan and heat until shining
15. Over medium heat, add chicken breasts to the pan
16. Sear on all sides (including top and bottom) until chicken has begun to brown and the prosciutto becomes crispier
17. If your frying pan is oven safe, take the pan and add it directly to the oven. If your pan is not oven-safe, then you can place chicken on a parchment-lined baking dish
18. Bake chicken at 400F for 15-20 minutes or until chicken is cooked through (i.e. no longer pink inside). The easiest way to tell if it is cooked is to place a meat thermometer in the thickest part of the breast and once the temperature reaches 165F the chicken is cooked
19. Slice tomatoes into slices about the same thickness as the cheese
20. Arrange the salad with one slice of cheese between two slices of tomatoes and so on
21. Top tomatoes and cheese with basil and season with salt and pepper
22. Drizzle balsamic vinegar on top of the salad and serve