Chicken Saltimbocca (Gnosh Version)

It's tasty aaaaand super fun to say. 

Here is what you need...

4 chicken breasts. (butterflied: cut almost in half but still attached)

1 package prosciutto (about 3 to 4 slices per breast)

Fresh basil 

Fresh mozzarella

1 red onion

First step is to pound the chicken flat.

HOW?!?! I am glad you asked, 

1)Place a cutting board onto a towel, this keeps it from slipping. Cover the cutting board with saran wrap. 

2) Place chicken down on the saran wrap, then place more saran wrap over the chicken. The chicken should be spread out. 

3) Using a meat pounder or heavy rolling pin, pound the chicken thin. Don't break it up or mash it, lightly pound until its become a good size to be stuffed. 

Here is the fun part. Season chicken with salt and pepper, both sides please. Then start by layering a slice of mozzarella, basil, and thin red onion slices in each chicken. 

Next you will have the breast stuffed and closed up. Now you can wrap them with the prosciutto slices....mmm yummy. 

You are now half way to gnoshing...

Heat a skillet to MED-HIGH. Have about 1 tablespoon of extra virgin olive oil in the pan. Once its hot place chicken in pan.  Sear those puppies until the prosciutto looks crispy. (About 2 minutes each side). 

Have your oven pre-heated to 350. Place Chicken on a rack over a cookie sheet lined in foil...for easy clean-up, we are hungry and not in the mood to clean!

Place in oven for 45min or until cooked through. IF you want this to be EXTRA Gnarly, top with HOLLANDAISE SAUCE, yep you read that right! IT'S so so soooooo good. OR you can always top with mozzarella or nothing at all. Simple. Delicious. 

I mean just LOOK at it!

LET'S GNOSH!