Sicilian Seasoned and Prosciutto Wrapped, Breaded Chicken Breasts

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This may just be my favorite chicken recipe that I’ve come up with! I actually came up with this recipe while chatting with my sister on the phone. We were chatting and laughing, having a great time. I love the phone calls with my sister! It seems they mostly happen on a Sunday late afternoon, early evening. She is very busy during the week with her career, so I try to leave her alone in the evenings so she can catch her breath and just relax.

I knew I wanted to make breaded chicken breasts for dinner tonight and I was throwing together spices the whole time we were chatting. At one point while we were chatting, I needed to quickly write down what I’d put together so I’d be able to share this recipe with you all. To the flour, I ended up adding Sicilian seasoning, kosher salt, pepper, garlic powder, onion powder and a very small amount of ground mustard.

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Two tablespoons of dijon mustard were whisked together with two eggs, as part of my dredging station. I had three bowls in which to dip my breasts into. The first was the flour mixture, second was the egg mixture, and third was Italian seasoned bread crumbs. Before I coated the chicken with bread crumbs, I wrapped them each in two slices of prosciutto.

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Once the chicken breasts were all dipped and dredged, I laid them on a baking sheet fitted with a rack.

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I baked the chicken in a preheated 425 degree oven for 30 minutes. The chicken was done once the internal temperature reached 165 degrees.

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I let the chicken rest for 10 minutes and then topped each breast with a handful of arugula. I think arugula makes every meal look a little prettier. Once the arugula was on the chicken I drizzled a small amount of olive oil and and the juice of half a lemon over the top, as well as the zest of half a lemon plus a pinch each of kosher salt and pepper.

Dennis loved this chicken! He’s quite happy that I made enough for him to take for lunch tomorrow.

Ingredients

  • 4 thin sliced boneless, skinless chicken breasts
  • 8 slices prosciutto
  • 2 eggs
  • 1 tablespoon dijon mustard
  • 1/4 cup all-purpose flour
  • 1 tablespoon Sicilian seasoning
  • 1/4 teaspoon ground mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 cup Italian seasoned bread crumbs
  • arugula
  • 2 lemons (1/2 per breast)
  • Drizzle of olive oil
  • Pinch of kosher salt
  • Pinch of pepper

Directions

  1. Preheat oven to 425 degrees.
  2. Set up dredging station:
    1. In first bowl, whisk together egg and dijon mustard.
    2. In second bowl, mix together flour, Sicilian seasoning, ground mustard, garlic powder, onion powder, kosher salt, and pepper.
    3. In third bowl, pour breadcrumbs.
  3. Cover chicken lightly, but completely with flour mixture.
  4. Dip chicken in egg mixture.
  5. Wrap 2 slices prosciutto around each breast.
  6. Cover chicken with breadcrumbs.
  7. Place on pan with rack and bake for 30-35 minutes, or until internal temperature reaches 165 degrees.
  8. Let chicken rest for 10 minutes.
  9. Cover chicken with arugula, lemon zest, drizzle of olive oil, juice of 1/2 lemon, salt and pepper.

Enjoy!

Until next time, Kris

 

 

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