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Recipe of the Month – Lorraine’s Inspired Chicken

The following recipe is inspired by our lunch in Café Longet and now I have had plenty of time to test and refine this VERY EASY RECIPE INSPIRED by our day trip to Venice.

Lorraine’s Inspired Chicken
4 Boneless, Skinless Chicken Breasts
Kosher Salt and Freshly Ground Black Pepper
1 Package 4 Oz. Boursin Cheese or Herbed Goat Cheese
½ Cup Shredded Mozzarella
4 Slices Prosciutto

Preheat the Oven to 400 degrees.

Use a meat tenderizer and pound the breasts until they are about ¼” thick. Pat dry and season with Salt and Pepper. Please a spoonful or two of Boursin on one end of each chicken breast, top with a sprinkle of mozzarella cheese and roll the chicken up starting at the cheese filled end. Wrap a slice of prosciutto around each piece of chicken and place in a baking dish with the seam side down. Repeat. This recipe serves four. Bake for 30 – 35 minutes or until chicken is no longer pink and juices run clear when pierced with a fork.

I have been serving this delicious chicken with sautéed green beans, topped with roasted slivers of almonds or with sautéed spinach with garlic. This is easy and delicious, perfect for a weeknight meal or a tasty meal for company, when we are again entertaining in our homes.