Picasso Chicken
Source: Bruce Jacobs/Bristol Farms

2 boneless, skinless chicken breasts
1/4 pound Prosciutto di Parma (sliced paper thin)
1/4 pound sliced Fontina cheese
1/2 cup flour
1teaspoon dried oregano
1 teaspoon dried basil
4 eggs
4 slices sourdough, French or white bread, crust removed
1/2 cup shelled pistachio nuts
3 tablespoons olive oil

To prepare, preheat oven to 350°F. Cut chicken breasts in half, creating 4 pieces. Butterfly each chicken piece starting at its thickest point. Place butterflied chicken, opened flat, on a cutting board; cover with plastic wrap. With meat mallet or heavy-bottomed skillet, gently pound chicken breast to uniform thickness-approximately 1/4 inch thick. Place 1 ounce prosciutto and 1 ounce Fontina on one half of each chicken piece, fold over other half of chicken breast to cover prosciutto and Fontina.

Place flour on a plate, add oregano and basil and mix well. Crack eggs in small bowl and mix well. Place bread and pistachio nuts in food processor and grind until slightly course and place on another plate. Dredge each chicken breast in flour and dip in egg wash. Next, dredge each in nut mixture, set aside. Heat olive oil in heavy-bottomed skillet, add chicken breasts and cook until golden brown-flip and cook until golden. Place chicken breasts on sheet pan or in ovenproof dish; place in pre-heated oven.

Bake 10-15 minutes or until cooked through. Place chicken breasts on 4 plates and top with Cream Sauce.

Serves 4 as an entrée.

Source: Disaronno