Prosciutto Chicken

• 3 Tablespoons Unsalted Butter
• 1/2 cups Bread Crumbs
• 3/4 teaspoons Basil
• 3/4 teaspoons Oregano
• 2 teaspoons Parmesan
• 1/4 teaspoons Kosher Salt
• 2 pieces Boneless Skinless Chicken Breast
• 4 slices Prosciutto
• 2 ounces, weight Mozzarella

1. Preheat oven to 375 degrees and line a baking dish with foil.
2. Melt butter over low heat.
3. While the butter cools, combine bread crumbs, herbs, parmesan and salt in a shallow dish, set aside.
4. Pound the chicken to an even 1/4 inch thickness.
5. With the wrong side facing up, layer prosciutto and mozzarella cheese on top of each breast and roll into a pinwheel.
6. Dip the chicken in the butter, being sure to coat all sides and dredge in the bread crumb mixture.
7. Place into a baking sheet and bake for 40 minutes, or until cooked through.
8. I serve this dish on a bed of creamy pesto sauce and top it with a little shredded mozzarella and a spoonful of marinara sauce.

butter, bread crumbs, basil, oregano, parmesan, kosher salt, chicken, weight mozzarella

Taken from tastykitchen.com/recipes/main-courses/prosciutto-chicken/ (may not work)