Chicken Breast stuffed with Prosciutto Cotto | Second Courses
Discover our second course recipe for tasty chicken breast, stuffed with Gran Biscotto cooked ham, from our chef Armando Mattias. Enter rovagnati.us.
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Cooking tools:
- Cutting board
- Chef's knife
- Meat tenderizer
- Pound
- Skillet
- Stove
- Plate
- Kitchen towel
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Dredging plate
- Pan lid
- Pepper mill
- Grater
- Pot
Ingredients
- 2 chicken breast slices (approximately 1 lb)
- 4 slices of cheese (mozzarella)
- 3 oz Prosciutto Cotto Gran Biscotto Rovagnati
- 1/3 cup white wine
- 2 Tbsp di extra virgin olive oil
- 1 pat of butter
- Flour
- Salt, pepper, and nutmeg
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