4 boneless chicken breasts
2 fresh eggs
3 San Daniele Prosciutto slices
2 large tomatoes
tablespoon of extra-virgin olive oil
salt and pepper to taste
How to make the 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.