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Chicken Pamela Recipe

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This recipe for Chicken Pamela is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large boneless skinless chicken breast halves (8 to 9 ounces each)
4 thin slices of Prosciutto di Parma (2 to 3 ounces)
1 cup shredded fontina cheese (3 ounces)
¾ cup of flour
2 large eggs
2 tablespoons Dijon mustard
1 ½ cups Italian seasoned breadcrumbs
4 teaspoons dried sage
Kosher salt
Freshly ground black pepper
2/3 cup extra-virgin oil
Directions:
Directions:
1. Trim, rinse and pat the breasts dry. With a sharp paring knife cut into each breast about ½ inch from one end. Create a pocket, slicing to within about 1.3 inch of the other side.
2. Lay a slice of prosciutto lengthwise inside each pocket. Stuff each pocket with ¼ of the fontina, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
3. Line up three shallow dishes. Fill first with flour. In second, whisk eggs and mustard. In third, toss breadcrumbs with dried sage, ½ teaspoon salt and ½ teaspoon pepper.
4. Season breasts generously on both sides with salt and pepper. Dredge breasts well in flour, shaking off excess. Dip into eggs, turning to coat evenly, and then dredge in breadcrumbs, pressing to make crumbs adhere evenly. Refrigerate for at least 5 minutes and up to 3 hours to let breading set.
5. Preheat oven to 350 degrees. Heat olive oil in a 10 inch nonstick skillet over medium high heat. When oil is very hot, carefully add two breasts to pan and cook until golden brown, about 3 minutes per side. Place on baking sheet.
6. Bake until chicken and filing reach 165 degrees on an instant-read thermometer, about 15 minutes. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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