Chicken roll-ups with prosciutto and cheese
Photo by Karen Hermann
Serves 4
2 boneless, skinless chicken breasts, cut in half horizontally
Kosher salt
Freshly ground black pepper
4 slices prosciutto
4 slices mozzarella or Swiss cheese
8 fresh sage leaves
4 Kalamata olives, pitted and halved
½ cup flour
¼ cup seasoned breadcrumbs
½ cup unsalted butter, divided
2 garlic cloves, finely minced
½ cup Italian parsley, chopped
1 tablespoon fresh lemon juice
¼ cup olive oil, more if needed
Place chicken cutlets between 2 large sheets of plastic wrap. Using meat pounder or heavy skillet, lightly pound to ¼-inch thickness. Sprinkle with salt and pepper on both sides. On each cutlet, place a slice of prosciutto, cheese, 2 olive halves and 2 sage leaves. Roll up each cutlet, and press edges firmly together to enclose filling, or secure with toothpicks.
In a shallow bowl, combine flour and breadcrumbs. Flour each cutlet on all sides. Place on a platter, seam side down, to chill for at least 30 minutes. In a small saucepan over medium-low heat, melt ¼ cup butter, and add half the garlic, half the parsley and all the lemon juice. Keep warm until chicken is cooked.
Preheat oven to 350 F. In a skillet over medium heat, heat remaining butter and the olive oil with the remaining garlic and parsley, until fats are hot but not smoking. Place floured cutlets in skillet, seam side down. Cook until golden brown, turning to cook all sides. Transfer to a baking dish, and cook in preheated oven for 15 minutes or until temperature on an instant-read thermometer reaches 165 F. Remove to a serving dish; remove any toothpicks. Pour warm garlic-parsley-lemon butter on top, and serve.