Tuesday, March 3, 2009

Italian Chicken Roll-Ups

4 skinless, boneless chicken breasts
½ cup panko
1 cup all-purpose flour
1 egg, beaten
2 tbsp. grated parmesan
4 thin slices swiss cheese
4 slices of prosciutto
¼ tsp. garlic salt
1 tsp. paprika
½ tsp. dried oregano
½ tsp. dried basil
3 tbsp. melted butter
olive oil

Preheat oven to 350 degrees.

Pound each chicken breast to ¼-inch thickness. Layer cheese and prosciutto on chicken; roll to enclose filling. Secure with toothpicks or kitchen twine.

**For an extra tasty change - roll the chicken and filling around 1 tbsp. of cold, cubed butter.**

Mix paprika, breadcrumbs, parmesan, and garlic salt in a shallow dish. Dip chicken rolls into flour, then into beaten egg, then into breadcrumb mixture. Prepare baking dish by coving bottom of dish with olive oil. Sprinkle oregano and basil onto oil.

Place chicken rolls in dish. Drizzle with melted butter and sprinkle with parmesan cheese. Bake for 30 minutes or until chicken is golden brown and cooked through.

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