Side Pannel
Chicken Italienne
Chicken Italienne
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Breads
Ingredients List
- 8 Boneless skinless chicken
- Breast halves
- 1 ts Salt
- 1/2 ts Fresh ground pepper
- 1/2 c Pesto sauce (see recipe)
- 8 sl Prosciutto
- 1/2 lb Provolone cheese -- cut into
- 8 Pieces
- 2 Eggs -- beaten
- 1 1/2 c Toasted bread crumbs
- 1/2 c Melted butter
Directions
1. Pound chicken breasts lightly to flatten to a uniform 1/4 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.
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.
Tweet