Ingredients
30 oz can chicken stock
15 oz marinara sauce
1 teaspoon sage (ground)
4 chicken breast
3 cups all purpose flour
2 eggs
1 cup milk
8 oz butter
3 cups Italian bread crumbs
3-4 cups Canola oil
small bottle of white wine
5 Slices Prosciutto ham
3 cups shredded mozzarella
Graded Parmesan cheese
Preparation
Step 1 Preheat oven 375 “roux” In medium sauce pan melt butter over medium heat. add 1/2 cup flour cook until paste is formed
Step 2 add sage and chicken stock mix well bring to biol then reduce heat and set aside
Step 3 “Breading” Add flour to bowl or plate add eggs and milk to seperate bowl Mix well set aside In Separate bowl or plate add bread crumbs
Step 4 Cut chicken breast in half Horizontally “Butterfly”
Step 5 Heat half oil over Medium heat in LARGE Saute pan
Step 6 “Breading chicken” Take cut chicken breast flour then egg wash then bread crumbs
Step 7 Add breaded chicken to hot oil cook both sides until brown Set Aside Drain oil from saute pan
Step 8 heat saute pan on high heat add cooked chicken breast to saute pan pore wine in pan just to cote the bottom of pan reduce wine
Step 9 add enough chicken stock to cover chicken reduce until semi thick.
Step 10 add 1/2 chick breast to medium baking pan place one piece of Prosciutto on each piece of chicken add 2 cups mozzarella over chicken
Step 11 place rest of chicken in pan on top of other like a sandwich
Step 12 in saute pan add rest of chicken stock and marinara bring to simmer add salt and pepper to taste. Put 1/4 cup of mozzarella in and mix pour sauce over chicken breast.
step 13 add Parmesan and rest of mozzarella on top of chicken
step 14 Bake for 20 minutes or until cheese is fully melted
