Directions
- Chop prosciutto finely.
- In a large mixing bowl, combine prosciutto, bread crumbs, cheese, parsley, nutmeg, eggs, oregano, basil, cream, 1 teaspoon garlic, salt and pepper.
- Mix well.
- Pound the chicken breasts thin.
- Spoon 1/6 of ham mixture over each breast.
- Roll and tie each chicken breast with string.
- Heat butter in a heavy skillet and brown the chicken on all sides – about 10 mintues.
- Remove the chicken and add the onion and remaining garlic to the skillet.
- Cook about 3 minutes or until onion is soft.
- Add wine.
- Stir to loosen any bits in the pan and add tomatoes and more salt and pepper if needed.
- Bring tomatoes to a boil and add the chicken rolls back to the skillet.
- Cover and cook about 45 minutes.
- Serve with pasta and additional Parmesan cheese.
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