Stuffed Chicken

This recipe was amazing, and the presentation of it made me feel like a gourmet chef. But it was also very easy and very fast!

Ingredients:

Roasted red peppers (two cups worth--I used two small jars)
Feta cheese (1/4 lb)
Parmesan cheese (1/2 cup)
Skinless, boneless chicken breast halves, 4 (I used 3 breasts or 6 halves, and it just held all the filling), or about 1.5 lbs total weight
Prosciutto or cooked ham, 4 (6) large thin slices (I used turkey bacon--healthier, precooked, cheaper, easier to wrap)

1. Prepare the filling. Preheat the oven to 400 degrees. Grease a shallow baking dish large enough to hold all the chicken breasts in a single layer. In a small bowl, mix together the roasted red peppers, feta cheese, and Parmesan. Season with salt and pepper. Also add some lemon zest or just a little lemon juice for a little zing.

2. Stuff the chicken. Place each chicken breast on a work surface. Cut each in half lengthwise all the way through. Spread 1/4 (1/6) of the filling in the center of each breast. Fold the chicken breast closed and season with salt and pepper. Wrap 1 prosciutto (or bacon) slice tightly around each chicken breast and place in the prepared dish.

3. Bake until the prosciutto (bacon) is crisp and the chicken is opaque throughout, between 20 and 35 minutes depending on the thickness of the breasts. Enjoy! (You will.)

The original recipe called for 2 cups spinach and 1/4 lb. goat cheese, but I preferred to try the alternate version they provided. That one could be good as well...