Thinly sliced chicken is stuffed with ham and cheese, dredged in Italian breadcrumbs, and pan fried for a crispy stuffed chicken; then, it's served over creamy pesto for an impressive chicken dinner

Ingredients

• 2 Boneless/Skinless Chicken Breast

• Ham, thinly sliced

• Mozzarella Cheese, grated

• Italian Bread Crumbs

• Egg, beaten

• Flour for dredging

• Salt, Pepper, Onion and Garlic powders and Crushed Red Pepper

• 1 Tablesppon Butter

• ¼ c Extra Virgin Olive Oil

• Jar of Pesto Sauce

• ¼ c Heavy Whipping Cream, more or less for your liking

Directions

1. Butterfly chicken breasts and cut in half lengthwise. Pound chicken to about even ¼ inch thickness

2. Sprinkle with seasonings above

3. Place sliced ham and cheese on each piece of chicken and roll. Place toothpick in rolled up stuffed chicken.

4. Set up 3 shallow dish, one for flour, one for egg, and one for the breadcrumbs. Roll in flour, dust off extra. Roll in egg, and let the excess drip, the. Roll in bread crumbs.

5. Place on elevated rack to allow breading to adhere to chicken for about 10 minutes

6. Warm EVOO with 1 Tablespoon of butter in skillet. When oil is heated place rolls in oil and butter. Brown on all sides. Chicken should cook through rapidly as it was pounded thin.

7. While the chicken is cooking, add heavy whipping cream to pesto sauce to desired consistency. Heat in saucepan.

8. To serve, pour prepared pesto on the bottom. Add Stuffed chicken to the top. Top with parmesan and red pepper flakes.