© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chef #805805
6 pounds boneless skinless chicken breast halves
½ teaspoon salt
½ teaspoon pepper
1 teaspoon thyme
1 teaspoon marjoram
12 sun-dried tomatoes packed in oil, drained
6 ounces mozzarella cheese, cut into 1 ounce sticks
8 ounces prosciutto ham (regular ham sandwich slices work also) or 6 slices prosciutto ham (regular ham sandwich slices work also)
4 tablespoons butter
Preheat oven to 350°F.
Place chicken in a large ziplock bag and pound with a rubber mallet until very thin. Sprinkle chicken with salt, peper, thyme and marjoram. Place the proscuitto ham on top of the chicken. Place the mozzarella stick and sun-dried tomatoes on top of the ham. Roll chicken breasts around the filling. Place close together in a baking dish and baste with butter.
Bake at 350°F for 45 minutes, basting every 15 minutes.
Slice the chicken breasts into half inch medallions for serving.