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  • Savory Whole Chicken Breasts

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    Savory Whole Chicken Breasts
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     With Roasted Tomato Sauce
    • 6 whl boneless chicken breasts
    • 6 piece of prosciutto, thinly sliced
    • 6 piece of mozzarella cheese, thinly sliced
    • 3/4 c. extra virgin olive oil
    • 1/2 c. Dijon mustard
    • 1/4 c. dry basil
    • 2 x bay leaves, crushed
    • 2 tsp pepper
    • 1 tsp salt
    • 2 c. flour
    • 1 Tbsp. cayenne pepper
    • 1 tsp paprika
    •     a healthy pinch of salt
    • 1/3 c. extra virgin olive oil
    • 7 x tomatoes, skinned, seeded
    • 3 Tbsp. fresh basil, minced
    • 1 Tbsp. oregano, crushed
    • 1 Tbsp. fresh thyme, minced
    • 1 tsp black pepper
    • 2 tsp garlic, chopped
    • 5 whl bay leaves
    • 2 tsp salt
    • 1 Tbsp. balsamic vinegar
    • 1/2 x to 3/4 c. white wine

    Directions

    1. Preheat oven to 400 degrees. Combine all ingredients for marinade and mix well. Combine breading ingredients and mix well.
    2. Dip chicken in marinade and dredge the top (smooth side) of the chicken breast in the breading. Place one piece prosciutto and one piece mozzarella on inside of breast (side which bone was removed from) and fold breast in half with breaded side out.
    3. In a skillet on medium heat, add in olive and saute/fry folded chicken on both sides till golden. Immediately remove and bake in a 400-degree oven for 20 min.
    4. While chicken is cooking, combine all ingredients for tomato sauce except salt, vinegar and wine. Mix well to coat tomatoes. Separate tomatoes from liquid and place on a baking sheet. Bake at 400 degrees for 30 min in the already heated oven. Remove and place in blender. Add in salt, vinegar and white wine.
    5. Pulse till coarse. If needed, reheat in a saute/fry pan. Pour over chicken and serve.
    6. Serves 6.

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