Proscuitto Wrapped Parmesan This is a hit with either chicken or eggplant - soaked in alfredo sauce and then wrapped with proscuitto before being fried to a golden brown. Add some pasta in olive oil with garlic and Italian seasoning and a tasty Italian sausage to the side of this dish for a wonderful meal. Ingredients:   1 medium eggplant, peeled and sliced into 8 pieces        OR 4 boneless, skinless chicken breasts   8 thin slices of proscuitto   about 1 cup flour   1 ½ cup bread crumbs   2 eggs, beaten   1 cup Alfredo sauce, purchased or home-made   1+ cup favorite tomato/marinara sauce   about ½ cup freshly grated Parmesan cheese   olive oil for frying Instructions: If making Chicken Parmesan, individually put the chicken breasts between two sheets of wax paper and pound the breast to an even thickness per breast. Place the flour in a bowl wide enough to dip the eggplant or chicken. Place the bread crumbs in another bowl wide enough to dip the eggplant or chicken. To each the flour and the bread crumbs, add 1 tbl black pepper, 1 tsp garlic powder, and 1 tbl Italian seasoning. In separate bowls, place the beaten egg and the alfredo sauce. If using eggplant, wrap one slice of proscuitto around each slice of eggplant. If using chicken, wrap two slices of proscuitto around each chicken breast. Dip each eggplant slice or chicken breast into the alfredo sauce and then the seasoned flour, making sure to coat entirely. Gently tap off excess flour. Next, dip in the egg and completely coat. Drain off excess egg mixture. Finally, place in bread crumbs and coat completely. In a large skillet, heat about ½ cup olive oil over medium-high heat. You will probably need to add more olive oil as necessary if making Eggplant Parmesan. Brown each side of the eggplant or chicken for 3-5 minutes. Remove from pan and drain on a paper towel. Place eggplant or chicken portions in a shallow baking pan. Spoon a generous portion of tomato sauce on each portion and sprinkle with the Parmesan cheese. Cover the dish and place in a preheated 400º oven for about 8-10 minutes to melt the cheese. In the meantime, combine cooked angel hair pasta (enough for 4 side servings) with 2 tbl olive oil and 1 tbl butter, 1 tbl Italian seasoning, 1 tsp black pepper, and 1 tsp garlic salt. Sprinkle the pasta with freshly grated Parmesan cheese just before serving. This is so good! Enjoy! Serves: 4 Return to Poultry Entrees Index
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