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


Relax! This beautiful entree is much easier to make than it looks. and it has something else going for it: taste. The combination of chicken, prosciutto, sage, provolone, and cream cheese is delicious. True, Junior Too was seen scraping out the cream cheese (I pretended I didn’t notice), but it’s definitely a “thumbs up” recipe.

4 large chicken breasts

4 oz cream cheese

4 minced sage leaves

8 whole sage leaves

1/4 tsp sea salt

1/4 tsp ground black pepper

8 prosciutto slices (about 5 oz)

4 slices provolone cheese

2 tsp olive oil

1 tbsp minced parsley

1) Preheat oven to 350 degrees

2) Butterfly chicken breasts and lay chicken open

3) In small bowl, mix cream cheese, minced sage, salt, and pepper; set aside

4) On cutting board, assemble each chicken breast as follows: slightly overlap 2 prosciutto slices, place 2 sage leaves, end to end, down center of prosciutto slices; lay butterflied chicken breast on prosciutto,centering one side of chicken breast over sage leaves; place provolone slice on one side of chicken breast and spread a quarter of the cream cheese mixture on opposite side; fold sides together, enclosing filling; wrap prosciutto slices around chicken breast

5) To large oven-safe skillet (cast iron is perfect), add olive oil and heat over medium-high heat; place wrapped chicken breasts (prosciutto seam-side down) in skillet; cook 3 minutes on each side until browned; transfer skillet to oven and cook 13-15 minutes until chicken is cooked through; remove from oven and sprinkle with minced parsley; serve!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/01/12