Chicken italienne

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Recipe by: thybo

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Recipe By : the California Culinary Academy

From: Date: 05/28