This recipe is from the first trip we took to this resort. I think it originally came from the Food Network website. Watch the salt in this recipe. Using Italian breadcrumbs with the prosciutto makes this recipe pretty salty. I always have to remind Jeff to hold back on seasoning the chicken.
Chicken Spedini
4 large boneless chicken breasts
4 slices of provolone
4 slices of prosciutto
4 bay leaves
Clean and dry chicken. Place in freezer for about 8 minutes. Remove chicken, lay flat and slice parallel to the cutting board, opening them up. Using a meat mallet or bottom of a heavy glass, pound gently each slice to where it is thin. Salt and pepper each slice and set aside.
In a bowl, mix:
1 cup seasoned bread crumbs
1/2 cup parmigiano cheese
1/2 cup olive oil
1/8 cup fresh chopped parsley
2 cloves garlic, minced
1/4 cup finely chopped onions
salt and pepper
If you have to, add a little extra olive oil to make moist, but not soaked. Lay out a slice of the chicken and place a dollop of the mixture, spread and press down with fingers. Add a piece of provolone cheese and a slice of prosciutto in the center.
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Roll up chicken and put a bay leaf on the top. You might need to stick a couple of toothpicks through the chicken to keep it rolled. Place each in an olive oiled baking dish and sprinkle leftover mixture on top.
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