Peach Parmesan Chicken |
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| 4 halves boneless, skinless chicken breasts |
1/2 cup finely ground bread crumbs |
| 2 tablespoons dijon mustard |
1/3 cup grated parmesan cheese |
| 1/4 pound prosciutto, thinly sliced |
4 tablespoons butter |
| 2 tablespoons flour |
3 fresh peaches, sliced |
| 1/2 teaspoon tarragon |
4 tablespoons white wine |
| 1 egg, lightly beaten |
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| Place chicken breasts between layers of wax paper and pound to
1/8-inch thickness. Spread mustard on one side of chicken and top
with prosciutto. Roll up chicken breasts and secure with toothpicks.
In separate shallow dishes, mix flour with tarragon and bread crumbs
with parmesan cheese. Dip chicken roll-ups in flour mixture, then
in egg, then in bread crumb mixture. Melt 2 tablespoons of butter
in an 8 x 8 baking pan. Place roll-ups in pan and bake at 375o
for 20 minutes. Add peach slices. Melt remaining butter and mix
with wine; sprinkle over chicken. Bake 15 minutes more. Serve with
pan juices. |
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| Yield: 4 servings |
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