Prosciutto Chicken Roll-Ups
6-8 chicken cutlets
4-8 prosciutto
4-8 ¼ Lb. fontina
3 bsp extra virgin olive oil
1 tsp of red pepper flakes
2 tsp fresh chopped rosemary
1 tsp fresh chopped oregano
3 Tbsp white wine
black pepper (to taste)
sea salt (to taste)
2 cups vodka tomato sauce
For the topping
½ cup Panko bread crumbs
¼ cup graded asiago cheese
1 Tbsp fresh Italian flat leaf Parsley
2 Tbsp melted butter
Step 1
Pre heat oven to 400. Season Chicken with salt and pepper. Place ½ slice of prosciutto and 1 piece of the cheese at the skinny end of the Cutlet, and roll-up and secure with a toothpick or bamboo skewer.
Step 2
Whisk together tomato vodka sauce, olive oil, red pepper flakes, rosemary, oregano, wine, and salt and pepper. Put into 13x9 then top with chicken roll ups.
Step 3
Mix melted butter, bread crumbs, cheese, and parsley. Place one scoop on each roll-up then bake loosely covered with foil, bake for 20 min, and then remove foil and continue baking for an additional 20 min. Let stand for 5-10 min before serving.
