Recipe - Chicken Italienne

8 Boneless skinless chicken
Breast halves
1 teaspoon Salt
One half teaspoon Fresh ground pepper
One half cup Pesto sauce (see recipe)
8 sl Prosciutto
One half pound Provolone cheese cut into
8 Pieces
2 Eggs beaten
1 One half cup Toasted bread crumbs
One half cup Melted butter

1. Pound chicken breasts lightly to flatten to a uniform One fourth inch thick.
Season with salt and pepper.

2. Spread each chicken breast with 1 tablespoon Pesto Sauce. Place a strip
of prosciutto on each pestocovered breast. Place 1 piece provolone at
narrow end of breast.

3. Roll up each breast to form a cylinder, enclosing the cheese. Roll
cylinder in egg, then bread crumbs. Chill 30 to 60 minutes.

4. Preheat oven to 350 degrees F. Place cold chicken breast rolls on an
ungreased baking sheet. Pour melted butter over rolls and bake for 1 hour.
Remove from baking sheet and slice each roll diagonally into 3 pieces, to
show spiral of prosciutto, cheese, and chicken.

Recipe By : the California Culinary Academy

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip