Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Picasso Chicken




Source of Recipe


Internet


List of Ingredients




2 boneless, skinless chicken breasts
1/4 pound Prosciutto di Parma (sliced paper thin)
1/4 pound sliced Fontina cheese
1/2 cup flour
1teaspoon dried oregano
1 teaspoon dried basil
4 eggs
4 slices sourdough, French or white bread, crust removed
1/2 cup shelled pistachio nuts
3 tablespoons olive oil


Recipe



To prepare, preheat oven to 350°F. Cut chicken breasts in half, creating 4 pieces. Butterfly each chicken piece starting at its thickest point. Place butterflied chicken, opened flat, on a cutting board; cover with plastic wrap. With meat mallet or heavy-bottomed skillet, gently pound chicken breast to uniform thickness-approximately 1/4 inch thick. Place 1 ounce prosciutto and 1 ounce Fontina on one half of each chicken piece, fold over other half of chicken breast to cover prosciutto and Fontina.

Place flour on a plate, add oregano and basil and mix well. Crack eggs in small bowl and mix well. Place bread and pistachio nuts in food processor and grind until slightly course and place on another plate. Dredge each chicken breast in flour and dip in egg wash. Next, dredge each in nut mixture, set aside. Heat olive oil in heavy-bottomed skillet, add chicken breasts and cook until golden brown-flip and cook until golden. Place chicken breasts on sheet pan or in ovenproof dish; place in pre-heated oven.

Bake 10-15 minutes or until cooked through. Place chicken breasts on 4 plates and top with Cream Sauce.

Serves 4 as an entrée.