Chicken and Prosciutto Roll-ups

  • Yield 4 servings

Ingredients

4 -- boneless skinless chicken breast halves
1/2 cup italian style panco bread crumbs
3/4 cup grated parmesan cheese
3/4 cup olive oil
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
8 -- VERY THIN slices of prosciutto
8 -- VERY THIN slices of provolone
1 cup orzo
1/2 stick of salted butter
1/4 cup of freshly chopped parsley

Instructions

Preheat the oven to 375*F. Set up three dredging dishes. In one dish combine flour salt and pepper. In another dish put olive oil and in the third dish combine bread crumbs and 1/2 cup of grated parmesan cheese. Pound chicken breasts with a mallet (a rolling pin works too) between two pieces of plastic wrap to about 1/4 inch thickness. Dredge pounded chicken breasts first in flour mixture, then in olive oil, then in bread crumb mixture. Take two slices each of the prosciutto and provolone and lay alternately onto each piece of chicken. Roll up chicken and place seam side down on lightly greased baking sheet. Drizzle the tops of each rolled chicken breast with whatever olive oil remains in the dredging dish. Bake in oven for 20-25 minutes or until golden and crispy. In a medium pot bring water (salt if desired) to boil. Add orzo and cook per instructions on the box (or about 8-9 minutes). Drain and add butter, parsley and 1/4 cup of grated parmesan. Remove chicken from oven and let rest for 5 minutes before slicing and fanning over orzo. Garnish with parsley if desired. Makes 4 servings.

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