Prosciutto and Provolone Stuffed Chicken | culture: the word on cheese
A perky, briny lemon-olive sauce updates an old favorite.
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Cooking tools:
- Cast iron skillet
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic (minced)
- ⅓ cup fresh lemon juice (from 2 to 3 large lemons)
- ⅓ cup all-purpose flour
- 1 cup plain bread crumbs
- 2 large eggs
- 4 boneless (skinless chicken breasts)
- Leaves from 2 to 3 thyme sprigs
- 4 slices prosciutto
- 4 slices provolone
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- ¼ cup extra-virgin olive oil
- 1 cup pitted Castelvetrano olives (roughly chopped)
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