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Category: Chicken
Prep Time: Cook Time: Total Time:
1 1/2 cups Italian seasoned bread crumbs
4 boneless skinless breast halves (about 8 oz each), split in half horizontally
1/2 cup grated parmesan cheese
8 thin slices prosciutto
8 thin slices mozzarella cheese
4 oz fontina cheese shredded
2 tomatoes, seeded and diced
1/4 cup olive oil
Limone Sauce (recipe follows)
Chopped fresh parsley
Place bread crumbs in shallow dish. Lightly coat both side of chicken in crumbs, shaking off excess. Reserve remaining crumbs. Place 1 chicken breast half between 2 sheets of plastic wrap; lightly pound to 1/4-inch thickness. Repeat with remaining chicken.
Sprinkle parmesan on both sides of the chicken. Top each with prosciutto, mozzarella, fontina, and tomato. Starting at a narrow end, roll up each piece of chicken to enclose filling; secure with wooden picks. Place olive oil in shallow dish. Dip chicken rolls in oil, turning to coat; roll in reserved bread crumbs.
Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165 degrees F; about 5 to 7 minutes per side. Cover and let stand 5 minutes. Slice each chicken roll into 4 or 5 minutes. Arrange on plates. Drizzle sauce over chicken. Garnish with chopped parsley. Makes 8 servings.
NOTE: I chose to bake the chicken in a 375 degree F oven until internal temp reached 165 F (about 25 to 30 minutes).
LIMONE SAUCE
6 tbsp fresh lemon juice
1 clove garlic, minced
1/4 tsp dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil
In a small bowl, whisk together all ingredients except olive oil. Whisking vigorously, add oil in slow steady stream until well blended. Makes 2/3 cup
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 1/2 cups Italian seasoned bread crumbs
4 boneless skinless breast halves (about 8 oz each), split in half horizontally
1/2 cup grated parmesan cheese
8 thin slices prosciutto
8 thin slices mozzarella cheese
4 oz fontina cheese shredded
2 tomatoes, seeded and diced
1/4 cup olive oil
Limone Sauce (recipe follows)
Chopped fresh parsley
Place bread crumbs in shallow dish. Lightly coat both side of chicken in crumbs, shaking off excess. Reserve remaining crumbs. Place 1 chicken breast half between 2 sheets of plastic wrap; lightly pound to 1/4-inch thickness. Repeat with remaining chicken.
Sprinkle parmesan on both sides of the chicken. Top each with prosciutto, mozzarella, fontina, and tomato. Starting at a narrow end, roll up each piece of chicken to enclose filling; secure with wooden picks. Place olive oil in shallow dish. Dip chicken rolls in oil, turning to coat; roll in reserved bread crumbs.
Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165 degrees F; about 5 to 7 minutes per side. Cover and let stand 5 minutes. Slice each chicken roll into 4 or 5 minutes. Arrange on plates. Drizzle sauce over chicken. Garnish with chopped parsley. Makes 8 servings.
NOTE: I chose to bake the chicken in a 375 degree F oven until internal temp reached 165 F (about 25 to 30 minutes).
LIMONE SAUCE
6 tbsp fresh lemon juice
1 clove garlic, minced
1/4 tsp dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil
In a small bowl, whisk together all ingredients except olive oil. Whisking vigorously, add oil in slow steady stream until well blended. Makes 2/3 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.