Stuffed Chicken Breasts on Oval Platter Horizontal
The name says it all, but wait until you taste this combination of flavors with each and every bite.
Photo by Karen Hermann
SERVES 6–8
6 boneless, skinless chicken breasts, halved horizontally
6 slices of prosciutto, cut in half
12 pieces mozzarella cheese, ½-inch thick rectangles (to fit on chicken half)
12 olives, pitted and halved (green or black or both)
Fresh ground black pepper
½ cup all-purpose flour
1 egg
3 tablespoons milk
2 cups seasoned breadcrumbs
½ cup unsalted butter, divided
2 garlic cloves, minced, divided
½ cup chopped parsley, divided
¼ cup olive oil
On inside (cut side) of each breast cutlet, place a piece of prosciutto, a piece of mozzarella and two olive halves. Sprinkle with fresh ground pepper. Fold unfilled side over to cover filling, and press edges firmly together to enclose filling or roll and secure with toothpicks. Flour each package so it is dusted on all sides. Beat egg slightly, adding milk. Dip chicken cutlets into mixture on both sides. Then dip into breadcrumbs. Chill for at least 30 minutes.
Melt ¼ cup butter in a small saucepan. Add half the chopped garlic and parsley. Keep warm until chicken is cooked. Over medium heat, in a large skillet, heat remaining butter and olive oil with remaining garlic and parsley until fats are hot but not smoking. Place breaded chicken in skillet and turn heat to medium high. Saute chicken quickly, only until golden. Turn once to cook the other side.
Remove to heated serving dish. Remove toothpicks, if using. Pour warm garlic parsley butter on top.
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