Chicken, ham, and cheese are a fabulous and delectable combination. A great dinner for the fall!
¼ cup buttermilk
⅛ teaspoon freshly ground black pepper
½ cup dried Italian-style bread crumbs
4 (¼-pound) skinless boneless chicken breast halves
2 slices prosciutto (about 1 ounce), each halved crosswise
4 tablespoons shredded mozzarella cheese
Put a nonstick baking sheet in the oven and preheat it to 475 degrees.
Mix the buttermilk and pepper in a shallow bowl. Put the bread crumbs on wax paper. Dip the chicken breasts into the buttermilk, then roll to coat in the bread crumbs.
Spray the baking sheet with some nonstick spray and set the chicken on it. Bake four minutes, spray the top of the breasts, and turn them over. Top each with a piece of prosciutto and 1 tablespoon of cheese.
Bake until the chicken is cooked through and the cheese is melted and lightly browned, about three minutes longer.
Tidbit: Preheating the baking sheet and spraying it just before setting the chicken on is a great “fake” for deep-frying. The heat helps to give the food a crisp, crunchy crust, and the spray imparts the flavor without greasiness. Serves four.
