★★★★★ 1 vote5
4boneless chicken breat
1/4 lbshaved prosciutto (i like it as this as possible)
1/4 lbprovolone cheese
basilfresh or dried
oreganofresh or dried
·salt and pepper to taste
·you can top with marinara or spaghetti sauce if desired.
How to Make Boneless chicken breast with prosciutto and provol
- Wash chicken. I remove the skin and find by using warm water the slimy stuff underneath comes off very easily.
You can pound the breast thin or use as is if you like the thicker cuts.
- Add olive oil to skillet and brown chicken. Cook through on medium heat until there is no pink. (time varies according to thickness)
- When cooked layer on thin prosciutto and then provolone. Reduce heat and cover. Cook long enough for cheese to melt or place under broiler until cheese is browned slightly.
- Remove to plate and sprinkle with salt and pepper to taste. Use oregano and basil on top. Dried is fine and I found if you rub them between your fingers first it 'invigorates' the flavor.