Recipes from Italy :: Italian Main Dish Poultry
Posted by liz at recipegoldmine.com 6/11/01 9:49:47 pm
Source: Lou Seibert Pappas
Here is a recipe that I make frequently for company. It is delicious and has been very well received.
6 large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 Tbsp. fine dry bread crumbs
Salt and freshly ground black pepper
2 Tbsp. grated Romano or Parmesan cheese
1 egg, beaten
1 Tbsp. each olive oil and butter
1/4 c. chicken stock
1/3 c. dry vermouth or wine
Bone and skin the chicken breasts. Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness. Cover each chicken breast with a slice of ham and one of cheese. Roll up and secure with a wooden pick.
Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture.
In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides. Transfer to a baking dish. Pour stock and vermouth into the skillet and deglaze pan; pour over chicken. If desired, refrigerate at this point until ready to finish cooking. Bake in a preheated 350 degree F oven for 20 to 1/2 an hour or until cooked through.
Makes 6 servings
