- 3 large breasts, boned, skinned and halved
- 6 thin slices prosciutto ham
- 6 slices mozzarella
- 1 med. chopped tomato
- 1/2 tsp. dried sage
- 1/3 cup fine dry bread crumbs
- 2 Tbsp. parmesan cheese
- 2 Tbsp. fresh parsley
- 4 Tbsp. melted butter
Pound chicken, then place ham and cheese on each cutlet, cutting to fit. Top with tomato and dash of sage. Tuck in sides, roll up jelly-roll style, pressing to seal well.
Combine crumbs, cheese and parsley. Dip chicken in butter, then roll in crumbs. Place in shallow baking pan. Bake in 350 degree oven for 40-45 minutes.