Chicken italienne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Boneless skinless chicken | |
| Breast halves | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fresh ground pepper |
| ½ | cup | Pesto sauce (see recipe) |
| 8 | slices | Prosciutto |
| ½ | pounds | Provolone cheese -- cut into |
| 8 | Pieces | |
| 2 | Eggs -- beaten | |
| 1½ | cup | Toasted bread crumbs |
| ½ | cup | Melted butter |
Directions
1. Pound chicken breasts lightly to flatten to a uniform ¼ inch thick.
Season with salt and pepper.
2. Spread each chicken breast with 1 tablespoon Pesto Sauce. Place a strip of prosciutto on each pesto-covered breast. Place 1 piece provolone at narrow end of breast.
3. Roll up each breast to form a cylinder, enclosing the cheese. Roll cylinder in egg, then bread crumbs. Chill 30 to 60 minutes.
4. Preheat oven to 350 degrees F. Place cold chicken breast rolls on an ungreased baking sheet. Pour melted butter over rolls and bake for 1 hour.
Remove from baking sheet and slice each roll diagonally into 3 pieces, to show spiral of prosciutto, cheese, and chicken.
Recipe By : the California Culinary Academy From: Date: 05/28