INGREDIENTS

  • 1 chicken breast butterflied separated into cutlets then pounded out to 1/4 inch thick
  • 4 slices of prosciutto
  • 1/4 teaspoon of dried basil
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • FOR STUFFING
  • 9 triscuit crackers smashed into crumbs (also use ritz or saltine crackers)
  • 1/4 cup of ricotta cheese
  • 1/2 cup of sharp white cheddar cheese
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried basil
  • 1/4 teaspoon of dried thyme

Directions

  • 1. Preheat oven to 375 degrees.
  • 2. Pound out chicken cutlets to 1/4 inch add dried spices basil, thyme, salt and pepper.
  • 3. In a bowl combine crushed crackers, ricotta cheese, cheddar cheese, garlic powder, basil and thyme. Mix together.
  • 4. Lay each cutlet out flat and top with 2 slices of prosciutto and on half the chicken place cheese mixture. Fold over and press firmly down.
  • 5. Add olive oil to oven proff skillet and saute the chicken of each side for 4 minutes each and place directly in the oven and cook for 10 minutes.

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