Chicken Nastro Azzurro
4 boneless skinless chicken breasts
4 Slices of Provolone (Whole slices; folded in half to make a half -moon)
8 slices of Prosciutto di Parma
Olive oil for rubbing + more for drizzling over filling
Salt & pepper to taste
1 cup Hazelnut Meal or Substitute Italian Bread crumbs
Place the chicken breast in a zip lock freezer bag, remove as much air as possible; and then pound the chicken breast with a flat mallet.
If you are feeling extremely industrious, you can butterfly the breasts as well.
Drizzle olive oil over what will be the inside of the chicken.
Wrap the provolone with 2 slices of prosciutto and lay in the middle of the oiled chicken breast.
Fold the leading edge over the prosciutto and provolone.
Continue to roll the chicken breasts up while tucking in the sides to completely envelop the filling.
Rub the outside of the chicken with olive oil; salt and pepper chicken, then roll in hazelnut meal.
Place a cooling rack on a rimmed baking sheet.
Evenly space chicken on rack and bake in a 350 degree oven until G B & D (Golden Brown & Delicious); somewhere between 20 and 25 minutes –If you have a temp probe, the internal temperature should be 158 degrees.
Once removed from the oven it will carry over the heat and reach between 163 and 168.
Serve with Lemon Risotto.
Pairs Well With
or- Chicken Cordon Blu (Italian Style)
I wanted chicken Cordon bleu one night for dinner but I did not want to go to the store to purchase Ham or Swiss cheese. This recipe arose from what I had lying around that could be substituted in a pinch. I have been using hazelnut & almond meal in place of bread crumbs for years now. It just seems more healthy to me. I must warn you though, because this recipe not only lacks an egg wash, but is baked, not fried in a lot of fat, the crust will be very delicate but I personally prefer a thinner crust.