- Cook Time
- Prep Time
- Serves 4Servings
- 4 (5-ounce) boneless, skinless chicken breasts, butterflied
- Coarse salt and freshly ground pepper, to season
- 12 slices capicola ham
- 4 (1-ounce) slices mozzarella cheese
- 8 small, fresh basil leaves
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Canola oil, for frying
Italian bread salad (see recipe)
Preheat oven 350˚F. Line baking sheet with parchment paper.
Place each butterflied chicken breast between two sheets of wax paper. Pound gently to flatten; sprinkle chicken with salt and pepper. Place 3 pieces capicola, 1 slice cheese and 2 basil leaves on one side of chicken breast. Fold other side of breast over like a book. Secure with toothpicks.
In shallow bowl, add eggs. In another shallow bowl, pour in panko. Dip chicken into egg, then into panko, pressing to coat. Heat oil in large skillet over medium-high heat. Fry chicken in batches 2 to 3 minutes or until golden on the outside, adjusting toothpicks as necessary.
Place on prepared pan and repeat with remaining chicken. Bake 10 to 12 minutes or until chicken is no longer pink inside.