CRISPY CHICKEN SCALOPPINI

A fresh bread crumb coating with garlic and parsley lightens up this Italian classic, but we've kept the crunch by broiling the chicken. Serve with any short pasta or orzo.

1 large egg white
2 tablespoons water
1 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breasts (1 lb.), split and pounded thin
Salt
4 thin slices Prosciutto ham (1 1/2 oz. total)
2 tablespoons olive oil, divided use
Lemon wedges

Heat broiler.

Whisk egg white and water together in a shallow dish. Combine bread crumbs, parsley, garlic and pepper in another shallow dish.

Season chicken lightly with salt. Press 1 slice of Prosciutto on each piece of chicken. Dip in egg white mixture, then in crumbs. Place on broiler rack; sprinkle with 1 tablespoon of the oil.

Broil 3 minutes; turn and sprinkle with remaining 1 tablespoon oil. Broil about 3 minutes more or until chicken is firm to the touch and just opaque in center.

Serve with lemon wedges.

Servings: 4
Source: Ladies' Home Journal