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Rolled Chicken

6-large boneless chicken breasts
12-slices proscuitto (or black forest ham)
12-slices smoked Gouda cheese
Chili pepper flakes
Fresh ground black pepper
Parsley flakes
1/2-cup flour
1-cup vegetable oil
1/4 sweet red pepper, slivered thin

Bread Crumb Mixture
1-cup breadcrumbs
1/2-tsp garlic powder
1/2-tsp seasoning salt
1/2-tsp fresh ground black pepper
1-1/2 tsp Italian seasoning
Rolled Chicken

Pound the chicken breasts thin
Lay 2 slices of proscuitto on each breast
Lay 2 slices of cheese on each breast
Sprinkle each breast with chili pepper flakes, garlic powder, and black pepper
Place a few strips of the red pepper on each piece of chicken
Roll up each breast and hold together with toothpicks
Mix the breadcrumbs, garlic powder, seasoning salt, black pepper, and Italian seasoning in shallow dish
Whisk the 2 eggs together in a separate dish
Place the flour in another shallow dish
Dip each breast into flour, then egg, and then breadcrumb mixture
Heat vegetable oil in large fry pan
Brown each breast in the fry pan
Place the chicken in a shallow casserole dish and bake for 30-40 minutes in a 350* oven