Made these a few weeks back after ordering something similar off a menu while traveling, and being a bit disappointed. Often times when I am on vacation I am inspired by the foods we eat and attempt to recreate dishes once we get home. In this case my goal was to improve the dish rather than recreate it! What I like about this dish is the way in which it can be customized. Feel free to choose your “stuffings” and make it your own creation!

Ingredients: Feeds 2

• 2 chicken breasts
• salt and pepper
• handful fresh spinach
• 2 slices provolone cheese
• 4 slices of prosciutto
• flour for dredging
• 1 egg
• splash of milk
• tbsp whole grain mustard
• 1 cup seasoned panko breadcrumbs
• vegetable oil for frying

Directions:

1. Using a meat tenderizing mallet, pound each breast until it is approximately 1/2″ in thickness. Season with salt and pepper.
2. Divide spinach and layer on top of each breast. Add a slice of cheese to both. Begin rolling the brest from the smaller end towards the larger end taking care to tuck the spinach in. When rolled, turn seam side down to keep it intact. Repeat with other breast.
3. Take 2 slices of prosciutto and line them up small end to small end. The prosciutto slices should overlap to create one long strip. Carefully place rolled breast seam side down at one end and roll it along the prosciutto so that it wraps around the breast. Set aside and repeat with other breast.
4. Using a shallow dish or plate, dredge each breast in flour until lightly coated.
5. In a small bowl, whisk together 1 egg, a splash of milk and a dollop of mustard. Next, dredge each coated breast in the mixture.
6. Finally, roll each in breadcrumbs to cover. Place in the fridge for 20-30 minutes to set.
7. Meanwhile, in a large fry pan, add approximately 1/4 inch of oil. Preheat oven to 425.
8. Heat oil over medium heat until glistening. Add the chicken breasts and fry on all sides until golden, turning often.
9. Transfer breasts to a small cookie sheet and bake in the oven for 12-15 minutes until cooked through.
10. Let stand for 5 minutes before serving alongside a green salad and a starch like rice.

Ideas: This is where you can have some fun with flavor combinations! I am a huge fan of cheese so for me, I’d never not use cheese as a stuffing, lol! Other cheeses could include (but aren’t limited to) Swiss, Jack or Feta. Vegetable options could include baby kale, asparagus (doesn’t have to be a leafy green!) or sun-dried tomatoes, You could do without the prosciutto but I wouldn’t! It does a great job of adding flavor, crispiness and holds everything together! Enjoy!!