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Chicken with Mozzarella and Prosciutto




Source of Recipe


Internet


List of Ingredients




4 skinless, boneless chicken breast halves
4 slices mozzarella cheese
4 slices prosciutto ham, thinly sliced
1/4 cup capers, drained
1 cup dried Italian breadcrumbs
1/4 cup olive oil
2 cups prepared tomato sauce for pasta
1 cup Asiago cheese, shredded
fresh Italian parsley, chopped



Recipe



Pound each chicken breast between two sheets of waxed paper to 1/4-inch thickness. Trim edges. Place slices of mozzarella cheese and prosciutto on one half of each chicken breast. Sprinkle each with about 2 teaspoons of capers and carefully fold each breast in half. Seal edges with toothpicks if needed.

Place the Italian breadcrumbs on a plate and dredge the stuffed chicken breasts to coat. Pour the olive oil into a skillet and heat over medium heat. Brown the chicken in the oil, about 3 minutes each side. Place them in a 9-inch baking dish. Cover with pasta sauce, sprinkle with remaining capers and top with the cheese.

Cover the baking dish with a lid or aluminum foil and bake in a 350 degree oven for 20 minutes. Uncover and continue baking for 5 to 10 minutes more, or until cheese melts and begins to brown. Garnish the stuffed chicken breasts with fresh, chopped parsley. Serves 4.