Ingredients

  • 600 grams deboned chicken breast, rolled or pounded to 1/4 inch thickness
  • 6 slices prosciutto
  • 1 Tablespoons Sage, finely chop
  • 1 Tablespoons rosemary, finely chop
  • 1 pinch salt
  • 1 pinch pepper
  • 6 Tablespoons parmesan cheese, grated
  • 2 Tablespoons olive oil
  • 3 Tablespoons flour
  • 110 milliliters milk

Directions

Roll out or flatten chicken breasts. Cover chicken with proscuitto, cut as needed to make them match. Sprinkle herbs and parmesan over the proscuitto. Lightly salt and pepper. Rollup the chicken and stitch with toothpick down length of roll. Dip in flour and shake excess loose. In a skillet heat olive oil. Lightly brown the chicken for 4-5 minutes and turn until all sides are browned. Add milk, cover and reduce heat and continue simmering for 15 minutes. Remove from heat and slice into 1/2 to 3/4 inch rounds and arrange on plate with salad greens.

Notes
Serve on plate with a salad greens.


Keywords
2010 Vacation, Italy
MacGourmet downloadChicken Proscuitto Roulades. To import, drag image to your MacGourmet recipe box.