Terrifically scrumptious and easy to make. I used chicken thighs in this particular recipe but you can use chicken breasts as well. I would just cut the tenderloin out from the bottom of the thigh and pound them down so they are the same thickness. That way they will cook evenly. I always have home made pesto in my fridge but a good quality basil pesto will do in a pinch.
For six chicken thighs:
- 6 chicken thighs
- 1 cup pesto
- 6 slices of Italian Fontina cut 1″ by 3″ strips
- 1 1/2 c panko crumbs
- 1 t Sous Salt Olive Thyme or Porcini (actually any Sous Salt)
- Basil leaves for chopping as garnish
- 6 slices of prosciutto
- 2 T chopped parsley
- pinch of red pepper flakes
- 2 T Parmesan
- 2 eggs beaten
For the tomato garnish:
- 1 pint of mixed cherry tomatoes
- 1 T balsamic vinegar
- 2 T olive oil
- 2 T chopped Basil
- 1/2 t Sous Salt Sun Dried Tomato
- Salt and Pepper both sides of the chicken thighs. Spread 1 – 2 T of pesto on the underside of the thigh. Depending on how large your chicken thighs are. You just want a nice spread on the thigh not too much. Lay the cheese in the middle of the pesto and thigh. Starting at one end roll the thigh up and then wrap a piece of prosciutto around the entire packet to seal everything in. If you want or need to you can use a tooth pick to hold them together but cut the ends off so when you brown the package all sides of the chicken brown evenly. Refrigerate the chicken thigh packages for about 30 minutes or longer if you have time.
- While the chicken is in the fridge. Prepare the Tomato Garnish and leave it out at room temperature.
- In your food processor put the panko crumbs, 1/2 t of Sous Salt, chopped parsley, parmesan and a pinch of red pepper flakes. Pulse for just about 6 pulses. Just to break down the size of the panko crumbs and incorporate the parsley and parmesan together.
- Beat together your eggs and put them in a pie plate or open dish and put the panko mixture in a pie plate as well. Heat your skillet with 2 T of olive oil to medium. You don’t want it too hot so that the panko burns. Dip each package in the egg then the panko and put them into the skillet. Brown them nicely on all sides. Should take about 8 minutes. Place them in a 325 degree oven until the internal temp is 165 degrees. May 5 – 10 minutes. I find that if you completely cook the chicken in the skillet the panko gets too brown. So brown them and finish them in the oven.
- When the chicken is finished pour the tomato garnish over the top of the chicken and let it rest for 5 minutes for all the flavors to marry. Sprinkle with some chopped basil or parsley. Enjoy!
- Cut the tomatoes in half and SousSalt and pepper them. Add the remaining ingredients and let them sit at room temperature while you finish the dish.