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Ingredients
- Chicken and Filling:
- 1 8-ounce skinless, boneless, chicken breast
- 1 egg
- 1/2 cup milk
- 1/2 cup Italian breadcrumbs
- 1 diced roma tomato
- 1 T. minced onion
- 1 T. minced green onion
- 1 3 x 7 inch of thinly sliced proscuitto
- 1/4 cup shredded provel cheese
- 1/8 cup shredded asiago cheese
- Sauce:
- 5 T. butter
- 1/4 cup white wine
- 1 1/2 t. lemon hyuce
- 1 3 x 7 inch of thinly sliuced proscuitto
- 1/4 cup sliced mushrooms
Preparation
Step 1
Preparation:
Preheat oven to 350 degrees. Remove any skin or bone fragments from the chicken breast. Butterfly the chicken breast and slightlty flatten using a chefs knife or meat tenderizer. Beat together egg and milk and coat chicken breast in that mixture then coat in breadcrumbs. Lay chicken breast on clean work surface and sprinkle the tomato, minced onion, green onion, one finely diced slice of proscuitto, and both the provel and asiago cheeses. Distribute the mixture evenly on top of the flattened chicken breast and roll the flattened chicken breast tight, pressing down on the rolled ends of the chicken breast, lightly sprinkle a bit of breadcrumbs on top of the chicken breast. Place the rolled chicken breast on a baking tray and bake in the oven at 350 degrees until the internal temp exceeds 170 degrees.
Sauce Preparations:
In a small saucepan melt butter and add wine. When melted, let simmer briefly then add the remaining slice of finely diced proscuitto, the lemon juice, sliced mushrooms and a bit of roux to thicken the sauce. Simmer to the desired thickness and ladle on top of the cooked chicken breast.