Chicken with Mozzarella and Prosciutto
4 skinless, boneless chicken breast halves
4 slices mozzarella cheese
4 slices prosciutto ham, thinly sliced
1/4 cup capers, drained
1 cup dried Italian breadcrumbs
1/4 cup olive oil
2 cups prepared tomato sauce for pasta
1 cup Asiago cheese, shredded
fresh Italian parsley, chopped
Pound each chicken breast between two sheets of waxed paper to 1/4-inch
thickness. Trim edges. Place slices of mozzarella cheese and prosciutto on one
half of each chicken breast. Sprinkle each with about 2 teaspoons of capers and
carefully fold each breast in half. Seal edges with toothpicks if needed.
Place the Italian breadcrumbs on a plate and dredge the stuffed chicken breasts
to coat. Pour the olive oil into a skillet and heat over medium heat. Brown the
chicken in the oil, about 3 minutes each side. Place them in a 9-inch baking
dish. Cover with pasta sauce, sprinkle with remaining capers and top with the
cheese.
Cover the baking dish with a lid or aluminum foil and bake in a 350 degree oven
for 20 minutes. Uncover and continue baking for 5 to 10 minutes more, or until
cheese melts and begins to brown. Garnish the stuffed chicken breasts with
fresh, chopped parsley.
Serves 4. |