Recipe

Chicken With Proscuitto And Fresh Mozzarella Recipe

	Keeperrox / All my dishes 2 years, 4 months ago This is a nice change from a regular Chicken Parmesan. Actually, I would say it's a blending of Chicken Parm (tomatoes, herbs, and cheese) and Saltimbocca (proscuitto, sage, and white wine). When seasoning, be careful with the salt, since the prosc... More Prep:15m Cook:25m Servings:4	Keeperrox
	chicken freshmozzarella proscuitto herbs italian tomatoes

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Ingredients

4 boneless, skinless chicken breasts, pounded to an even thickness

kosher salt and freshly ground black pepper

1/2 cup flour

3 tbsp olive oil, for frying

1/2 cup white wine (chicken stock can be used as a substitution)

2 tbsp tomato paste

1- 14.5 oz can petite diced tomatoes

1/4 cup chopped, mixed Italian fresh herbs (any combination of basil, thyme, oregano, sage, etc.)

4-8 slices proscuitto, to cover chicken

8 oz. fresh mozzarella, sliced

Directions

Sprinkle chicken with salt and pepper to taste. Dredge chicken in flour.

Pan fry chicken in a large frying pan over medium-high heat, until golden brown, about 4-6 minutes per side. Remove chicken to plate and tent with foil.

Turn to high heat, add wine and deglaze pan, scraping up any brown bits from the bottom. Allow to simmer for approx. 4 minutes or until liquid is reduced by half.

Reduce heat to medium, add tomato paste to pan and stir to soften and blend with wine. Add tomatoes and simmer for 5-10 minutes, until sauce reaches desired thickness.

Reduce heat to low and put chicken back in pan. Sprinkle evenly with herbs, arrange proscuitto to cover chicken in one layer, and cover with slices of fresh mozzarella. Cover and cook to allow cheese to melt, 1-2 minutes.

Remove chicken to platter and spoon sauce over each breast. Garnish with fresh herbs.

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