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Prosciutto Chicken
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Description
My version of the prosciutto chicken at Buca Di Beppo.
Ingredients
- 3 Tablespoons Unsalted Butter
- ½ cups Bread Crumbs
- ¾ teaspoons Basil
- ¾ teaspoons Oregano
- 2 teaspoons Parmesan
- ¼ teaspoons Kosher Salt
- 2 pieces Boneless Skinless Chicken Breast
- 4 slices Prosciutto
- 2 ounces, weight Mozzarella
Preparation
Preheat oven to 375 degrees and line a baking dish with foil.
Melt butter over low heat. While the butter cools, combine bread crumbs, herbs, parmesan and salt in a shallow dish, set aside.
Pound the chicken to an even 1/4 inch thickness. With the wrong side facing up, layer prosciutto and mozzarella cheese on top of each breast and roll into a pinwheel.
Dip the chicken in the butter, being sure to coat all sides and dredge in the bread crumb mixture. Place into a baking sheet and bake for 40 minutes, or until cooked through.
I serve this dish on a bed of creamy pesto sauce and top it with a little shredded mozzarella and a spoonful of marinara sauce.
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