¼ pound prosciutto or ham
1/3 cup soft bread crumbs
½ cup freshly grated Parmesan cheese
4 tablespoons Daregal Fresh Frozen Parsley
½ teaspoon nutmeg
2 teaspoons Daregal Fresh Frozen Oregano
2 tablespoons Daregal Fresh Frozen Basil
¼ cup heavy cream
1 ½ teaspoons minced garlic
Salt and freshly ground pepper to taste
6 chicken breasts
1 tablespoon butter
3 tablespoons finely chopped onion
½ cup dry white wine
2 cups drained canned petite diced tomatoes
Chop prosciutto finely.
In a large mixing bowl, combine prosciutto, bread crumbs, cheese, parsley, nutmeg, eggs, oregano, basil, cream, 1 teaspoon garlic, salt and pepper.
Pound the chicken breasts thin.
Spoon 1/6 of ham mixture over each breast.
Roll and tie each chicken breast with string.
Heat butter in a heavy skillet and brown the chicken on all sides – about 10 mintues.
Remove the chicken and add the onion and remaining garlic to the skillet.
Cook about 3 minutes or until onion is soft.
Stir to loosen any bits in the pan and add tomatoes and more salt and pepper if needed.
Bring tomatoes to a boil and add the chicken rolls back to the skillet.
Cover and cook about 45 minutes.
Serve with pasta and additional Parmesan cheese.
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