Chicken Imbotti

Chicken Imbotiti

1 Chicken Breast (Butterflies )
1 Cup Ricotta Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Mozzarella Cheese
1/4 Cup Cooked Spinach ( Frozen Also Works )
1/2 Cup Mushrooms
Basil -Oregano -Salt & Pepper To Taste
1/2 Cup Italian Bread Crumbs
1/4 Cup Olive Oil
1/2 Cup Sweet Marsala Wine

2 Thinly Sliced Pieces of Proscuitto Ham

Pound chicken breast (place between plastic wrap before you pound). Mix all ricotta cheese with 1/4 cup of parmesan 1/4 cup mozzarella cheese, Spinach, Basil, Oregano, Salt & Pepper. Place the Proscuitto Ham on the chicken first then lay in ricotta mixture. Leave some room on the ends (Approx. 1/2 inch ).

Roll the chicken and tooth pick to hold in place. Dip chicken in egg then bread crumbs Brown in skillet (use olive oil and a little butter, you can use any oil you have on hand) until golden brown.

Then bake at 350 for about 20 minutes (the internal temp should be 170 – 185 Degrees ).

While chicken is baking, in a hot sauce pan place 1/2 tsp butter 1/2 cup sweet marsala wine, a splash of white wine ( optional ) mushrooms bring to a boil to cook off the alcohol, thicken with a pinch of corn starch, top cooked chicken.


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