The Connection Warren-Watchung Edition Feb/March 2017

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Dining Out PAGE 51
Directions:
Chicken Cordon Blue
Italiano
By: Rosemary Scoleri Paisiano's Restaurant
Ingredients:
4 double chicken breasts
(about 7-ounces each), skinless
and boneless
Kosher salt and freshly ground
black pepper
8 thin slices prosciutto
16 thin slices fresh mozzarella
1/4 cup flour
2 teaspoons fresh flat Italian
parsley (chopped fine)
1/4 cup grated parmesan cheese
1 cup unseasoned bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat oven to 350° F. Lay the
chicken between 2 pieces of plastic
wrap. Using the flat side of a meat
mallet, gently pound the chicken
to 1/4-inch thickness. Take care not
to pound too hard because the
meat may tear or create holes. Lay
1 slice of cheese on each breast,
followed by 1 slice of prosciutto
folded in half, and 1 more of
cheese; leaving a 1/2-inch margin
on all sides to help seal the roll.
Tuck in the sides of the breast and
roll up tight like a jellyroll.
Squeeze the log gently to seal.
Season the flour with salt and pep-
per; spread out on waxed paper or
in a flat dish. Mix the bread crumbs
with parsley, kosher salt, pepper,
parmesan cheese and oil. The oil
will help the crust brown. Beat
together the eggs and water, the
mixture should be fluid. Lightly
dust the chicken with flour, then
dip in the egg mixture. Gently coat
in the bread crumbs mixture.
Carefully transfer the roulades to a
baking pan and bake for 25 min-
utes until browned and cooked
through. Serve over rice or sautéed
spinach.Buon Appetito!
Rosemary
Total Time: 40 minutes
Prep: 15 minutes Cook: 25 minutes