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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A deviation from chicken cordon bleu... Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup italian seasoned breadcrumbs |
3 tablespoons parmesan cheese, grated |
4 tablespoons parsley, finely chopped |
4 tablespoons unsalted butter or 4 tablespoons margarine |
4 slices prosciutto |
4 slices mozzarella cheese or 1/2 cup mozzarella cheese, grated |
1 tomato, diced (optional) |
1/2 teaspoon sage, rubbed |
Directions:
1. Preheat over to 425°F.
2. Pound breasts in plastic wrap until they are about 1/4 thick.
3. In a bowl or plate combine bread crumbs, parmesan cheese, and parsley.
4. In a bowl melt the butter.
5. Top each chicken breast with a slice of ham, a slice of cheese, diced tomatoes and a sprinkle of sage.
6. Roll the chicken breast tightly tucking in the ends.
7. Dip into melted butter.
8. Roll in bread crumbs to coat evenly.
9. Place seam side down in a casserole dish or baking pan with high walls. (I use a pyrex casserole dish).
10. Sprinkle remaining cheese on top if desired. I usually do this with about 5-10 minutes left.
11. Bake for 25min or until done.
12. Enjoy!
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