Directions

• Butterfly your desired number of chicken breasts or thighs, and flatten them to approximately ½ inch thick with a meat tenderizer or the bottom of a saucepan.
• Season each piece with a pinch of salt and a shake of Montreal Chicken Spice.
• Place a slice or two each of cooked prosciutto and fresh asiago cheese on one-half of the butterflied chicken piece.
• Roll the chicken up, while trying to have as little prosciutto and cheese exposed as possible (to avoid it leaking out!). Tie the chicken bundle closed with some butcher’s string.
• (OPTIONAL) for more color and a crispier result, quickly sear the chicken in a hot pan with a tablespoon of olive oil before moving on to the next step.
• In a large, well-oiled baking dish, place your chicken with the smoothest side of the chicken facing up. Add a splash of white wine, chopped shallots, garlic, and fresh rosemary to the pan.
• Brush each piece of chicken with a beaten egg and a splash of heavy cream. Sprinkle Italian bread crumbs on top of each piece, liberally.
• Bake uncovered at 360°F for 25-30 minutes, or until the internal Chicken temperature is at least 165°F.
• Serve with your favorite side, and enjoy!