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Rock 'n Roll Chicken

4 boneless skinless chicken breast halves
12 cup Italian seasoned breadcrumbs
3 tablespoons parmesan cheese, grated
4 tablespoons parsley, finely chopped
4 tablespoons unsalted butter or 4 tablespoons margarine
4 slices prosciutto
4 slices mozzarella cheese or 12 cup mozzarella cheese, grated
1 tomatoes, diced (optional)
12 teaspoon sage, rubbed


Preheat over to 425F. Pound breasts in plastic wrap until they are about 1/4" thick. In a bowl or plate combine bread crumbs, parmesan cheese, and parsley. In a bowl melt the butter. Top each chicken breast with a slice of ham, a slice of cheese, diced tomatoes and a sprinkle of sage. Roll the chicken breast tightly tucking in the ends. Dip into melted butter. Roll in bread crumbs to coat evenly. Place seam side down in a casserole dish or baking pan with high walls. (I use a pyrex casserole dish). Sprinkle remaining cheese on top if desired. I usually do this with about 5-10 minutes left. Bake for 25min or until done. Enjoy!

Source: www.food.com