Portafogli Di Pollo Con Prosciutto San Daniele


Four boneless chicken breasts
Two fresh eggs
½ breadcrumbs
3 San Daniele Prosciutto slices
Two large tomatoes
tablespoon of extra-virgin olive oil
salt and pepper to taste

How to make the Portafogli Di Pollo Con Prosciutto San Daniele – Chicken Pouch with Prosciutto San Daniele:

Pound chicken breasts. Cut each breast to form a pouch, then flour it, dip it in beaten eggs and dredge it with breadcrumbs.

Sauté in a pan with a small amount of oil. When the meat is cooked, open the pouch and fill it with slices of San Daniele prosciutto arranged in the shape of a fan.

Serve with a fresh tomato sauce made of diced tomatoes seasoned with extra-virgin olive oil, pepper, salt, and basil.

Serves 4





Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.