My herbs are coming along nicely right now. Hopefully I’ll have some sage that I can dry for dishes. I brought home a Bay Laurel and Broadleaf Thyme from a wonderful nursery in PA. It is an amazing place. I think it’s a good thing I don’t live near there. I couldn’t stay away. I’ll have to see how these two transplanted PA plants take to dry hot West Texas. I’d never seen this thyme before. The tab says it is used in Jamaican cuisine. So I’ll have to investigate the possibilities.
- chicken breast
- 2 thin slices prosciutto
- 2 thin slices Provolone cheese
- 5-6 basil leaves
- ¼ cup Italian seasoned bread crumbs
- 2 teaspoons olive oil
- Cut a pocket in the chicken breast.
- Season lightly with salt and pepper.
- Place the prosciutto, cheese and basil leaves in the pocket and secure it closed with skewers or
- Mix the bread crumbs and olive oil together to form a mixture like wet sand.
- Pat all over the chicken.
- Spray a baking pan with non-stick spray and bake about 45 minutes at 350°.
- Use a thermometer to check that it is done in the center of the chicken (not the cheese).
- Let rest for 10 minutes before slicing to serve.