Lunch: Spaghetti with Chicken

Ingredients

1/4 lb. prosciutto
1/4 c. grated Parmesan cheese
1/4 c. plain dried bread crumbs
2 tbsp. minced parsley
1/2 tsp. dried oregano leaves
4 skinless and boneless chicken-breast halves
2 medium-size tomatoes
2 tbsp. salad oil
1/2 tsp. salt
1 can chicken broth
1 package spaghetti
fresh oregano

Instructions

Mince prosciutto. In small bowl, stir together prosciutto, Parmesan cheese, bread crumbs, parsley, and dried oregano.
Holding knife parallel to work surface and starting from a long side, cut each chicken-breast half in half, cutting almost but not all the way through. Spread chicken-breast halves open. With meat mallet or dull edge of French knife, pound chicken evenly thick.
Sprinkle each breast half with 1 heaping tablespoon prosciutto mixture; reserve remaining mixture. Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks.
Cut core from each tomato. Place tomatoes in boiling water 10 seconds; cool under running cold water. Peel and dice tomatoes; set aside.
Bring 12-inch skillet to medium-high heat, and in hot salad oil, cook chicken rolls with 1/2 teaspoon salt until chicken is browned on all sides and loses its pink color throughout, about 10 minutes. Remove chicken to plate; keep warm. In drippings remaining in skillet over high heat, heat chicken broth and diced tomatoes to boiling, stirring to loosen brown bits from bottom of skillet. Reduce heat to low; cover and simmer 5 minutes to blend flavors.
While chicken rolls are browning, in saucepot, prepare spaghetti as label directs, using 1 tablespoon salt in water. Drain spaghetti.
Toss spaghetti with tomato mixture and remaining prosciutto mixture. Discard toothpicks from chicken rolls and cut rolls into 1/2-inch-thick slices. Serve spaghetti with chicken-roll slices. Garnish with fresh oregano if you like.

Share Spaghetti with Chicken