Italian Chicken Surprise: Mom Meal by Me

April Peveteaux
1

tomato sauce
Flickr photo by adacito
One of my favorite mom meals was invented when I got the wrong cut of meat for a recipe and had to improvise. Since that early chicken breast substitution, I've tweaked this Italian-inspired dish until discovering the perfect mix. Or at least that's what my husband tells me.

The best thing about this recipe is you can go 100 percent homemade, or if you're feeling time pressure, buy pre-made tomato sauce and breaded chicken cutlets, making it officially the easiest meal in your arsenal.

It's kind of a chicken parmesan, kind of a lasagna, but it's super-easy to put together and a hearty meal when you've got a hankering for Italian food with red sauce.

What you'll need:

  • 1 egg
  • 2 tablespoons milk
  • Salt and pepper to taste
  • 4 chicken breasts
  • Flour or bread crumbs (I find panko bread crumbs work best, but whatever you've got will work just fine)
  • 2 tablespoons olive oil
  • 1 glass jar prepared tomato sauce OR 1 (16-ounce) can tomato sauce, 3 cloves of garlic, 1 tablespoon olive oil, 2 teaspoons oregano, salt and pepper to taste OR start with a tomato sauce recipe that's more complicated than I'm willing to do for this particular dish
  • 4 strips prosciutto
  • 8 thick slices of fresh mozzarella

1. Beat egg and milk together; add salt and pepper. Soak chicken breasts in egg mixture, then drop into bread crumbs or flour. Begin heating olive oil in non-stick frying pan; when hot, drop chicken breasts into frying pan. Cook on medium-high heat until edges are crispy, but don't cook chicken until completely done in the middle. Let chicken breasts cool to touch.

2. Pour half of tomato sauce into casserole dish. If making tomato sauce, saute garlic in 1 tablespoon of olive oil until brown, add tomato sauce, and season with oregano and salt and pepper. Wrap each chicken breast in prosciutto. Layer on top of sauce and top with mozzarella. Top the layers off with rest of tomato sauce. Cook in 400-degree oven 15 to 20 minutes, until mozzarella is bubbling.

3. Remove from oven, let sit 10 minutes, and serve.

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