Chicken Comparato is a delicious chicken dish that was designed by combining what we like in all the local italian restaurants' chicken dishes. The fresh breadcrumbs, wine sauce, prosciutto, and fresh parsely make this dish complete! Make this for your family today! Serve with Alfredo Shells and steamed broccoli. They will sure be impressed! #sonomnom4u #chickencomparato
Fresh breadcrumbs or buy packaged
3 boneless, skinless breast halves, butterflied and cut into two pieces
1-1/2 cups mozzarella cheese, shredded
6 slices of prosciutto or 1 small package chopped prosciutto
Wine Sauce (see below)
3 TBSP fresh parsely, chopped
3 TBSP butter
2 TBSP flour
3 cloves fresh garlic, minced
1 cup white wine (I use Pino Grigio)
1 cup chicken broth
2 tsp. chicken bouillon cubes
1/2 lemon, freshly squeezed
Preheat oven to 425° F
To make Chicken:
Place all the chicken breast filets in a large gallon zipper bag.
pound each piece in the bag with a mallet until breasts are evenly flattened.
Remove each breast and dip each side of each breast into a plate of fresh bread crumbs. press the breast piece hard into the breadcrumbs on each side to coat them evenly.
Place coated breast piece on a parchment lined baking sheet (or drizzle them with oil and grill them on the outside grill) Repeat until all chicken pieces are coated and on the baking sheet. Spray them lightly with a fine mist of olive oil spray.
Bake approximately 25 minutes or until internal temperature of the chicken breasts measure 165°F
Remove from oven. Set aside until ready to plate.
To make Wine Sauce:
In a small saucepan, melt 3 TBSP butter and add minced garlic. Add flour and stir until well blended. Add chicken broth, bouillon cubes, lemon juice and wine and wisk until sauce thickens. Remove from heat and set aside until ready to plate.
Get plates out and add a chicken breast. Top with prosciutto and cheese. Pour extremely hot wine sauce over the cheese, letting the cheese melt below it. Sprinkle with fresh chopped parsely. Repeat with each portion. Serve with Alfredo Shells and steamed broccoli.