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Stuffed Chicken Breasts
This may sound more difficult than it really is. Good served with Roasted Red Bell Pepper Risotto, shown on
page 79 of this cookbook.
8 boneless, skinless chicken breasts
8 prosciutto ham slices
(preferably prosciutto di parma)
fontina, grated OR
thinly sliced mozzarella cheese
salt
freshly ground black pepper
paprika
Wash and dry chicken breasts and slice each of them just short of in half, length-wise, to form a
pocket. Salt, pepper and paprika both sides and the pocket of each breast. Stuff one slice of the
ham, folded around a generous portion of the grated fontina or thinly sliced mozzarella cheese,
into the pocket of each breast and add a pinch or two of dried basil. Close the pockets and secure
them with a wooden toothpick. Set in refrigerator for an hour or so.
Dredge each breast in seasoned all-purpose flour. (Season the flour generously with salt and
pepper.) Coat the floured breasts in an egg wash. (It, too, should be seasoned with salt and
pepper.) Next, coat each breast with a mixture of seasoned breadcrumbs, finely grated
Parmesan cheese and lots of pepper. (3 parts crumbs to 1 part cheese is about right.) Refrigerate
until ready to cook.
Add olive oil and a couple of tablespoons of butter to a large frying pan and bring the temperature
to about medium-high. Brown both sides of each breast. Place breasts in a roasting pan with the
oil and butter used for browning and bake at 400° for about 10 to 12 minutes. Serves 8.
by Charles Patin (Baton Rouge), a partner practicing in the litigation area
dried basil
all purpose flour
seasoned breadcrumbs
Reggiano Parmesan cheese, grated
a 4 egg wash (beat-up the eggs and add a
little milk, cream or water)
extra virgin olive oil
butter
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