• Boneless Chicken Breast or Thigh
  • Cooked Prosciutto
  • Asiago Cheese
  • Montreal Chicken Spice
  • Salt
  • Olive Oil
  • Shallots
  • Garlic
  • Rosemary
  • White Wine
  • Eggs
  • Heavy Cream (optional)
  • Italian Bread Crumbs
  1. Butterfly your desired number of chicken breasts or thighs, and flatten them to approximately ½ inch thick with a meat tenderizer or the bottom of a saucepan.
  2. Season each piece with a pinch of salt and a shake of Montreal Chicken Spice.
  3. Place a slice or two each of cooked prosciutto and fresh asiago cheese on one half of the butterflied chicken piece.
  4. Roll the chicken up, while trying to have as little prosciutto and cheese exposed as possible (to avoid it leaking out!). Tie the chicken bundle closed with some butcher’s string.
  5. (OPTIONAL) for more color and a crispier result, quickly sear the chicken in a hot pan with a tablespoon of olive oil before moving on to the next step.
  6. In a large, well oiled baking dish, place your chicken with the smoothest side of the chicken facing up. Add a splash of white wine, chopped shallots, garlic, and fresh rosemary to the pan.
  7. Brush each piece of chicken with a beaten egg and a splash of heavy cream. Sprinkle Italian bread crumbs on top of each piece, liberally.
  8. Bake uncovered at 360°F for 25-30 minutes, or until the internal Chicken temperature is at least 165°F.
  9. Serve with your favorite side, and enjoy!

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