Spaghetti With Chicken - cooking recipe

Ingredients
    1/4 lb. sliced Prosciutto or cooked ham
    1/4 c. grated Parmesan cheese
    1/4 c. dried bread crumbs
    2 Tbsp. minced parsley
    1/2 tsp. dried oregano leaves
    4 medium skinless boneless chicken breast halves
    2 medium tomatoes
    2 Tbsp. salad oil
    1 (13 to 14 oz.) can chicken broth
    salt
    1 (16 oz.) pkg. spaghetti
    fresh oregano for garnish
Preparation
    About one hour before serving:
    Mince Prosciutto.
    In small bowl, stir together Prosciutto, Parmesan cheese, bread crumbs, parsley and dried oregano.
    Holding knife parallel to work surface and starting from a long side, cut each breast in half, cutting almost but not all the way through.
    Spread halves open.
    With meat mallet, pound chicken evenly thick.
    Sprinkle each breast half with 1 heaping tablespoon Prosciutto mixture; reserve remaining mixture.
    Starting from a long side, roll each breast half jelly-roll fashion.
    Secure with toothpicks.
    Cut core from each tomato.
    Place tomatoes in boiling water for 10 seconds. Cool under running cold water.
    Peel and dice tomatoes; set aside.

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