Baked Chicken with Provolone and Prosciutto and Broccoli with Lime-Butter Crumbs

Thursday, 19 Feb 2009


This is not a crummy dinner… it’s “crumby.”  There’s a big difference.  This chicken is a little like chicken cordon bleu, lightly breaded and then baked.  It’s fast and easy comfort food.  The broccoli recipe comes from Cooking Light:  Broccoli with Lemon Crumbs.  I just used lime instead of lemon because it’s what I had.  The crumbs tasted great — the flavor combination reminded me of a savory version of key lime pie with crumbly crust.


Baked Chicken with Prosciutto and Provolone

2 boneless skinless chicken breasts

2 thin slices prosciutto

2 deli slices of provolone

1 egg, beaten

1/2 cup bread crumbs

2 tablespoons butter

salt, pepper, Italian herb seasoning and crushed red pepper

Preheat oven to 350 degrees.  Melt 1.5 teaspoons of butter and pour it into a small glass baking dish for the chicken — use enough butter to cover the bottom of the dish, with a little extra.  Put the bread crumbs into a flat dish and season them with salt and pepper and Italian seasoning to taste (and add a little crushed red pepper if you want these to be spicy).  Pound chicken breasts between sheets of  plastic wrap until they are 1/4 inch thick.  Roll up the chicken breasts with one slice of prosciutto and one slice of provolone each (see photo above).  The should hold together in rolls, but can be held together with toothpicks if necessary.


Dip the rolled chicken breasts into the egg and then coat with bread crumbs.  Place in the cooking dish and add small, thin pats of butter on top of each breast so they’ll brown easily.  You could probably substitute olive oil for butter in this recipe and use  a mister to spray the chicken breasts with olive oil to get nice, even browning. Or use cooking spray for the same purpose to cut out fat.  Bake for 25-30 minutes, or until chicken is browned on the outside and cooked through in the middle.  Cooking time depends on how big the chicken breasts are.  The ones I cooked took right at 30 minutes.


Broccoli with Lemon (or Lime) Crumbs

This is an extremely fast recipe from Cooking Light.  The crumbs take 5-10 minutes and the broccoli takes 3-5 because it’s microwaved.  I don’t usually like to microwave vegetables, but if you’re in a hurry, it works.


I found out the hard way it’s easy to burn the crumbs, so watch them carefully as you toast them.  They get brown really fast as the citrus juice is added, too, so keep an eye on them.


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