Given a choice of six dinners, Junior chose this one and was not disappointed. This chicken entree is similar to chicken cordon bleu but stands deliciously apart with the addition of bruschetta tomatoes and prosciutto ham. Good choice, Junior!

1/8 cup balsamic vinegar

1/8 cup olive oil

12 boneless skinless chicken tenderloins

4 Roma tomatoes, diced

1 tbsp balsamic vinegar

1 tbsp minced parsley

1/4 tsp dried basil

1/2 tsp salt

pinch of pepper

olive oil cooking spray

6 slices prosciutto ham, halved to make 12 pieces

6 slices mozzarella cheese, halved to make 12 pieces

1) In  large bowl, mix 1/8 cup vinegar and oil; add chicken tenderloins and turn several times to coat; set aside

2) In medium bowl, mix tomatoes, 1 tbsp vinegar, parsley, basil, salt and pepper; set aside

3) Heat large grill pan over medium high heat and spray with cooking spray; turn tenderloins to coat again and place in grill pan; cook 3-4 minutes and turn; while opposite side is cooking, top tenderloins with prosciutto and cheese; cook 3-4 minutes until chicken is no longer pink in the middle; remove grill pan from stove top

4) Place three chicken tenderloins on each of 4 plates; mix bruschetta mixture and spoon over each serving; grab a fork and knife and eat!

Serves: 4



  1. Teresa says:

    This looks mouthwatering. Too bad you don’t have any left for freeloaders!

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