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.
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