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