Chicken-Prosciutto Pinwheels in Wine Sauce
Senin, 16 September 2019
Ingredients
·
6 boneless skinless chicken breast
halves (6 ounces each)
·
6 thin slices prosciutto or deli ham
·
6 slices part-skim mozzarella cheese
·
2 large eggs, lightly beaten
·
1/2 cup Italian-style panko (Japanese)
bread crumbs
·
1/2 cup butter, cubed
·
1 shallot, finely chopped
·
2 garlic cloves, minced
·
3 cups Madeira wine
Directions
·
Pound chicken breasts with a meat mallet
to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken
from a short side; secure with toothpicks.
·
Place eggs and bread crumbs in separate
shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each
chicken breast crosswise into three slices; place in a greased 13x9-in. baking
dish, cut side down. Refrigerate, covered, overnight.
·
Preheat oven to 350°. Remove chicken
from refrigerator; uncover and let stand while oven heats. In a small saucepan,
heat butter over medium-high heat. Add shallot and garlic; cook and stir until
tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to
1-1/2 cups. Pour over chicken.
·
Bake, uncovered, until a thermometer
reads 165°, 30-35 minutes. Discard toothpicks before serving.
source :www.tasteofhome.com