Ingredients
- 4 small boneless skinless chicken breasts
- 4 slices volpi prosciutto
- 14 cup pesto sauce (fresh made or store bought)
- 2 sun-dried tomatoes
- chopped
- 2 tablespoons parmesan cheese
- grated
- 1 egg
- lightly beaten
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Mix pesto, sun-dried tomatoes and parmesan cheese together.
- Pound chicken breasts between 2 pieces of moistened plastic wrap until 1/4 - 1/2 inch in thickness.
- Then add salt and pepper to taste.
- Spread the pesto mixture evenly on all 4 chicken breasts.
- Top pesto mixture with 1 slice of prosciutto.
- Roll up each chicken breast so prosciutto is in the center and secure with a toothpick.
- Dip each chicken breast in egg, then roll in bread crumbs to coat.
- Spread 1 tbsp olive oil on a baking sheet, place chicken on sheet, seam side down and drizzle with remaining tbsp of oil.
- Bake for 35-45 minutes or until chicken is no longer pink.
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