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  Recipe Home » Poultry » Chicken Italienne
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  Chicken Italienne
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 159
Ingredients:
8 Boneless skinless chicken
Breast halves
1 tsp Salt
1/2 tsp Fresh ground pepper
1/2 cup Pesto sauce (see recipe)
8 slice Prosciutto
1/2 lb Provolone cheese -- cut into
8 Pieces
2 Eggs -- beaten
1 1/2 cup Toasted bread crumbs
1/2 cup Melted butter
Instructions:
1. Pound chicken breasts lightly to flatten to a uniform 1/4 inch
thick. Season with salt and pepper.

2. Spread each chicken breast with 1 tablespoon Pesto Sauce. Place a
strip of prosciutto on each pesto-covered breast. Place 1 piece
provolone at narrow end of breast.

3. Roll up each breast to form a cylinder, enclosing the cheese. Roll
cylinder in egg, then bread crumbs. Chill 30 to 60 minutes.

4. Preheat oven to 350 degrees F. Place cold chicken breast rolls on
an ungreased baking sheet. Pour melted butter over rolls and bake for
1 hour. Remove from baking sheet and slice each roll diagonally into
3 pieces, to show spiral of prosciutto, cheese, and chicken.

Recipe By : the California Culinary Academy

From: Date: 05/28
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