ITALIAN BAKED CHICKEN

ITALIAN BAKED CHICKEN serves 8

1 1/2 pounds boneless, skinless chicken breasts (cut in halves)
salt and pepper to taste
provolone cheese slices
prosciutto slices
1 large bunch green onions, sliced
3 cloves garlic, minced
Juice of 1 lemon
fresh basil
1 cup white wine (I used zinfandel)
3 tablespoons butter

  • Preheat oven to 350 degrees.
  • Generously salt and pepper each piece of chicken.
  • In a large skillet melt butter until frothy.
  • Add chicken pieces, searing each side quickly.  Drain on a paper towel. Do not discard butter.
  • Warp each piece of chicken in a slice of prosciutto and then lay a slice of provolone on top.  
  • Arrange chicken pieces in a baking dish.
  • In the skillet add the garlic and green onions, sauteing until soft and fragrant.
  • Add the wine and lemon juice, simmering until starts to thicken.
  • Pour sauce over and around chicken pieces.
  • Bake 30 minutes.
  • Garnish with fresh basil and serve.

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