Pound chicken breasts. Cut each breast to form a pouch, then flour it, dip it in beaten eggs and dredge it with breadcrumbs.
Sauté in a pan with a small amount of oil. When the meat is cooked, open the pouch and fill it with slices of San Daniele prosciutto arranged in the shape of a fan.
Serve with a fresh tomato sauce made of diced tomatoes seasoned with extra-virgin olive oil, pepper, salt and basil.
Serves 4 persons |
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