Sunday, March 10, 2013

Baked Herb & Cheese Stuffed Chicken Breasts

This is a nice variation on Chicken Saltimbocca.  This came from a file of photocopied recipes my mom gave me a very long time ago, so I'm not exactly sure where it came from.  A quick internet search says it might be from "125 Best Chicken Recipes" by Rose Murray, which definitely looks like something my mom would have in her kitchen (among about 200 other recipe books).  This was really tasty.  I had some grocery store Fontina that I picked up, but after tasting it, I made the game-time decision to use some mozzarella instead. 

Baked Herb and Cheese Stuffed Chicken Breasts
adapted from 125 Best Chicken Recipes

2 boneless, skinless chicken breasts
salt and pepper
2 thin slices prosciutto
olive oil
1 tsp dried Italian herb seasoning
2 strips mozzarella, cut 4 inches long, about 1/2 inch square
1 egg
1/3 cup flour
1/2 cup Italian seasoned bread crumbs

Preheat oven to 400F.  Place chicken breasts between 2 pieces of wax paper and pound to about 1/8 inch thickness.  Sprinkle with salt & pepper.  Lay a piece of prosciutto on top.  Brush with olive oil and sprinkle some of the herbs on it evenly.  place a piece of cheese at one end and roll it, keeping the cheese inside, to the other end.  In a shallow bowl, beat 1 egg with 1 tbsp olive oil.  Place flour in another shallow bowl.  Pour bread crumbs in a 3rd dish.  Coat each breast roll in flour, then coat completely in egg and roll in breadcrumbs.  Place on baking sheet prepared with cooking spray.  Brush with olive oil and sprinkle with salt and pepper.  Bake for about 25 minutes or until chicken is cooked through.

So you're probably a smarty pants that can see that the chicken is not cooked all the way through.  This is because I did not pound the chicken breasts down to 1/8" like a schmuck.  Always, always pound the chickens down when making rolls like this.  Maybe someday I'll listen to my own advice.

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