Recipe: Pollo impanato con arugula, prosciutto e fontina

Breaded Chicken Breast Stuffed with Arugula, Prosciutto and Fontina

Four Boneless, Skinless Chicken Breasts
2 Cups baby arugula, washed, dried in a salad spinner and loosely packed
Four slices Prosciutto
Four ounces Fontina in four slices
Panko breadcrumbs
1/4 Cup Parmigiano Reggiano
2 Tbl Fresh Oregano (or 1 Tbl dried Oregano)
Vegetable or olive oil to coat a sheet pan or cookie sheet

1. Preheat the oven to 425 degrees F.
   
2. In a shallow dish mix the Panko, parmigiano reggiano and oregano. Put aside.
   
3. Butterfly each chicken breast.
4. Place 1/4 of the arugula on the inside of each breast.
5. Place one slice of prosciutto on the arugula.
6. Place one slice of fontina on the Prosciutto.
7. Close up each stuffed chicken breast, tucking in any loose parts and secure each with a toothpick.
8. Gently roll each chicken breast in the breadcrumb mixture.
9. Brush vegetable or olive oil on a sheet pan and place the chicken on the pan and place into the preheated oven.
10. Bake the chicken for 20-30 minutes (depending on their thickness) until breadcrumbs are golden brown and chicken reaches a temperature of 165 degrees F. Using a pot holder, remove the pan of chicken and let rest on a trivet or other heat resistant surface.
    

This dish goes great with a nice light salad dressed with a vinaigrette to cut the richness of the cheeses and prosciutto.

Enjoy!