FEEDS: 3-4

WHAT YOU’LL NEED:

• 3 chicken breasts, boneless and skinless
• salt and pepper
• 5-6 slices Swiss cheese
• 5-6 slices prosciutto or good ham
• 1/3 C. flour
• 1 egg whipped with 1 T. Water
• 3/4 C seasoned bread crumbs
• 3-4 T. olive oil

LET'S COOK

Using a sharp knife, gently butterfly the chicken breasts and lay them out flat. Season with salt and pepper. Lay a slice of Swiss cheese on each one, completely covering the exposed chicken. On that, lay the slices of prosciutto, then more cheese. Fold the chicken breasts to their original shape.

Place the flour in a shallow plate, whip the egg and water in a shallow bowl and finally, place the bread crumbs in a pie plate. Dust the stuffed breasts, one at a time, in the flour first, then the egg wash and finally in the seasoned bread crumbs. Place on a plate, separately so they don’t touch or lay on top of each other. Cover and refrigerate.

To cook, set your oven at 400 degrees. Heat the oil in a saute pan, slide in the prepared chicken breasts and cook on both sides to a nice golden brown. Place them on an oven proof tray, place in the preheated oven and set your timer for 8 minutes.

When the time is up, remove the cooked, stuffed breasts to a cutting board. Slice in 3/4 inch thick slices, plate them up and serve with a green vegetable and some carrots.

MORE IDEAS:

These can be done up hours in advance, refrigerated and cooked just before serving.