服务：二。

I think the “packed in oil” sun-dried tomatoes have a nice texture and flavor, but if you can’t find them, just use the plain dried kind and rehydrate them well before use.

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3汤匙。新鲜磨碎的帕尔玛干酪，最好是帕马西亚诺·雷吉亚诺（Parmigiano Reggiano）
2汤匙。切碎切碎的prosciutto（大约1个中片；国内很好）
2汤匙。切碎，排水良好的晒干西红柿
1茶匙切碎的新鲜鼠尾草或1/4茶匙。干鼠尾草
1汤匙。加1茶匙。无盐黄油，变软
盐和新鲜的黑胡椒粉
2骨鸡胸肉一半，皮肤上
1汤匙。油

卡路里（KCAL）：430
脂肪卡路里（KCAL）：250
脂肪（g）：28
饱和脂肪（G）：11
多不饱和脂肪（G）：6
单不饱和脂肪（G）：9
胆固醇（MG）：125
钠（MG）：1080
碳水化合物（G）：2
纤维（g）：0
蛋白质（G）：40

准备

将烤箱加热到450°F。在一个小碗中，将帕尔玛干酪，熏火腿，晒干的西红柿，鼠尾草和1汤匙混合在一起。黄油并混合直至充分混合。味道和胡椒粉调味和调味，尽管熏火腿和奶酪会贡献盐。混合物应进行高度调味。
Gently slide your index finger under the skin to create a small pocket. Scoop up some of the filling and push it into the pocket, spreading it as evenly as possible. Do this in a few places until you’ve used half the filling and covered the top of the breast, but be careful not to completely detach the skin from the meat. Tidy up the skin by stretching it over the filling and the breast as evenly as possible. Repeat with the second breast. Chill in the freezer for about 5 minutes to let the filling firm up.
从冰箱中取出鸡肉，然后用盐和胡椒粉调味。用中火加热炉子上的铸铁或其他重型烤箱煎锅。锅热时，加油和最后1茶匙。牛油。当黄油停止泡沫时，加入鸡胸肉，皮肤侧面。不要尝试将它们移动至少1分钟，否则皮肤可能会撕裂。1分钟左右后，您可以将它们移动，以确保它们不会粘住。煮至皮肤侧呈褐色，约4分钟。
小心ly slide a thin spatula under the chicken and flip it over, taking care not to rip the skin. Put the pan in the hot oven and continue cooking until the chicken is no longer pink inside, about 10 minutes or until a thermometer reads 165°F at the thickest part. Take the breasts from the oven, let them rest for 3 to 5 minutes tented with foil, and then serve immediately.