Peachy Parmesan Chicken Recipe

• 4 half chicken breasts, boned, skinned
• 2 tbsp. Dijon style mustard
• 1/4 pound Prosciutto or possibly Coppa, thinly sliced
• 2 tbsp. flour
• 1/2 teaspoon tarragon
• 1 egg, slightly beaten
• 1/3 c. Parmesan cheese, grated
• 1/2 c. dry fine bread crumbs
• 4 tbsp. butter, melted
• 4 tbsp. white wine
• 3 med. fresh peaches, sliced

1. Lb.
2. chicken breasts between wax paper till 1/8 inch thick.
3. Spread mustard on one side of chicken; top with Prosciutto.
4. Roll up chicken breast and secure with toothpicks.
5. Mix flour with tarragon.
6. Mix bread crumbs with Parmesan.
7. Dip chicken roll up into flour mix, then egg, then in bread crumb mix.
8. Heat 2 Tbsp.
9. butter in 8 x 8 inch oven-proof pan.
10. Put chicken roll ups in melted butter.
11. Bake in 375 degree oven 20 min.
12. Add in peach slices.
13. Mix remaining melted butter with wine, sprinkle over chicken.
14. Bake 15 min longer.
15. Serve with pan juices.
16. Four servings.
17. Prosciutto or possibly Coppa may be found in deli section of supermarket.
18. Thinly sliced ham may be substituted.

chicken breasts, dijon style mustard, flour, tarragon, egg, parmesan cheese, bread crumbs, butter, white wine, fresh peaches

Taken from cookeatshare.com/recipes/peachy-parmesan-chicken-39732 (may not work)