At least once a year, Jeff and I try to get away to Lake Villas Resort at Lake of the Ozarks. Each suite has its own kitchen, sitting room with fireplace, jacuzzi tub, and large deck overlooking the lake. We always plan out our menu ahead of time and try to make meals we've never made before. We are going there this year for Thanksgiving and I'm already dreaming about what we can make. It is also conveniently located near the Coach Outlet. But, that really has no impact on my wanting to stay there.
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.
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.
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.