Chicken Spiedini

By cindygwest

Ingredients

• Chicken and filling:
• 1 - 8 ounce skinless, boneless chicken breast
• 1 egg
• 1/2 cup milk
• 1/2 cup Italian breadcrumbs
• 1 diced roma tomato
• 1 T. minced onion
• 1 T. minced green onion
• 1 3x7 inch of thinly sliced proscuitto
• 1/4 cup shredded provel cheese
• 1/8 cup shre3dded asiago cheese
• Sauce:
• 5 T. butter
• 1/4 cup white wine
• 1 1/2 t. lemon juice
• 1 3x7 inch of thinly sliced proscuitto
• 1/4 cup sliced mushrooms

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Remove any skin or bone fragments from the chicken breast. Butterfly the chicken breast and slightly flatten using a chefs knife or meat tenderizer. Beat together the egg and milk and coat chicken breast in that mixture then coat in breadcrumbs. Lay chicken breast on clean work surface and sprinkle the tomato, minced onion, green onion, one finely diced slice of proscuitto, and both the provel and asiago cheese. Distribute the mixture evenly on top of the flattened chicken breast and roll the flattened chicken breast tight, pressing down on the rolled ends of the chicken breast, lightly sprinkle a bit of breadcrumbs on the top of the chicken breast. Place the rolled chicken breast on a baking tray and bake in the oven at 350 until the internal temp exceeds 170 degrees.

Sauce preparation:

In a small saucepan, melt butter and add wine when melted. Let simmer briefly then add the remaining slice of finely diced proscuitto, the lemon juice, sliced mushrooms and a bit of roux to thicken the sauce. Simmer to the desired thickness and ladle on top of the cooked chicken breast.