Labadie Recipe Database

Name Spaghetti with Chicken Number of People 4 List of Ingredients 1/4 lb. prosciutto or cooked ham 1/4 c. grated Parmesan 1/4 c. plain bread crumbs 2 T. parsley 1/2 tsp. oregano 4 medium boneless, skinless chicken breasts 14 1/4 oz. can chicken broth 16 oz. spaghetti 2 medium tomatoes (may use canned tomatoes) Description Mince prosciutto and mix with parmesan, crumbs, parsley and oregano. Holding knife parallel to work surface, cut each breast in half, cutting not quite through. Spread open and pound with mallet. Sprinkle each breast with heaping tablespoon of prosciutto mixture; reserve remaining mixture. Roll breast jelly-roll style and fasten with a toothpick. In skillet, heat oil and cook rolls in 1/2 tsp. salt til chicken is browned and loses pink color; about 10 minutes. In drippings, heat borth and diced, peeled tomatoes. Reduce heat, cover and simmer 5 minutes. Prepare spaghetti and drain. Toss spaghetti with tomato and remaining prosciutto mixture. Discard toothpicks and cut rolls into 1/2 inch thick slices. Serve spaghetti with chicken roll slices. Time 1 hour 30 minutes Difficulty (1-5) 4 Notes Image