ROCK 'N ROLL CHICKEN

Rock 'n Roll Chicken image

Provided by Blain

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Previous Next

4 boneless skinless chicken breast halves
1/2 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 1/2 cup mozzarella cheese, grated
1 tomatoes, diced (optional)
1/2 teaspoon sage, rubbed

Steps:

Preheat over to 425°F.
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!