Instructions: Gently pound each chicken breast to about 3/8 inch thickness between two sheets of waxed paper. Cover half of the underside of each chicken breast with 1 slice of prosciutto and cheese. Sprinkle each with 1 tbsp. of chopped tomato, leaving a small space around the edge for the seal. Fold the chicken breast in half and press to seal. Make a 1/8 inch cut along the folded edge of the breast to prevent the packet from opening during cooking. Dip each packet in flour, then in a mixture of beaten egg and water, and then in the breadcrumbs. In a heavy skillet, heat half the butter and oil over medium heat. Place chicken packets in skillet and cook for 7 to 10 minutes. Turn and cook additional 5 to 7 minutes or until chicken is browned on both sides, adding more butter and oil as necessary.

Chicken is done when no longer pink inside and juices run clear. Per

Yield: 4
servings

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