BY SARA WILES
This retro-classic is a constant on our dinner rotation. If I’m being honest, the fact that this recipe is easy, quick and often a request from my husband makes it a staple in our household. I typically serve alongside steamed broccoli and call it a day. Gently dredged in breadcrumbs, this version is baked (not fried!), making it a guiltless, easy, weeknight meal.
Original recipe from myrecipes.com.
¼ cup chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
½ cup dry breadcrumbs
1 tablespoon grated Parmesan
1 teaspoon paprika
4 (6-ounce) boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
4 thin slices prosciutto (about 2 ounces)
¼ cup (1 ounce) shredded mozzarella
Salt and pepper to tast
- Preheat the oven to 350 degrees.
- Place broth in a small microwave-safe bowl; microwave on high for 15 seconds or until warm. Stir in butter and garlic. Combine bread crumbs, Parmesan cheese and paprika in a medium shallow bowl; set aside.
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap and pound into a ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the chicken with salt, oregano and pepper. Top each breast with 1 slice of prosciutto and 1 tablespoon of mozzarella. Roll-up each breast and dip into chicken broth mixture; dredge in breadcrumb mixture.
- Place rolls, seam side down, on an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 degrees for 28 minutes or until juices run clear and tops are golden.