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Change up your chicken breast routine and make this classic French blue-ribbon recipe. We’re stuffing prosciutto and swiss cheese into a butterflied chicken breast, coating it in flour, eggs and breadcrumbs, then finishing it off by infusing it all with our signature wood-fired flavor.
4 (4-5 oz) boneless, skinless chicken breasts
Salt
8 Slices Swiss cheese
8 Slices prosciutto or ham
1/3 Cup all-purpose flour
Freshly ground black pepper
1 Cup breadcrumbs, preferably panko
1/4 Cup Parmesan cheese, grated
2 Tablespoon butter, melted
2 Teaspoon fresh thyme leaves
2 eggs
4 (4-5 oz) boneless, skinless chicken breasts
As Needed Salt
8 Slices Swiss cheese
8 Slices prosciutto or ham
1/3 Cup all-purpose flour
As Needed Salt
As Needed Freshly ground black pepper
1 Cup breadcrumbs, preferably panko
1/4 Cup Parmesan cheese, grated
2 Tablespoon butter, melted
2 Teaspoon fresh thyme leaves
As Needed Salt
As Needed Freshly ground black pepper
2 eggs
: 375 ˚F
: 375 ˚F