Chicken and Prosciutto Roll-ups

  • Yield: 4 servings


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


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.