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Gluten Free Chicken and Prosciutto Parmigiana
Prep time
Cook time
Total time
Gluten Free Chicken and Prosciutto Parmigiana
Author: J. Withington
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
- 4 chicken breast, filleted to make 8 pieces
- 1 (29 oz.) can Hunt's Tomato Sauce - gluten free
- 1 (14.5 oz.) can Hunt's Diced Basil, Garlic and Oregano - gluten free
- 1 (6 oz.) can Hunt's Tomato Paste - gluten free
- 1 package Columbus Prosciutto - gluten free
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons fresh basil, chopped
- 1 teaspoon, fresh thyme leaves
- ½ cup grated parmesan
- fresh mozzarella cheese, thinly sliced (8 pieces)
- salt and pepper
- 2 tablespoons butter
- 4 tablespoons olive oil
Instructions
- Heat a large saucepan over medium heat. Add 2 tablespoons olive oil. Stir in the garlic and onion. Saute until soft then add the tomato sauces. Stir nicely then add the basil and season with salt and pepper. Simmer covered for 30 minutes over low heat stirring few times.
- Season the chicken with salt and pepper. Heat a non stick pan over medium high heat then add 2 tablespoons butter and 2 tablespoons olive oil. When it starts to smoke, sear the chicken about 2 to 3 minutes per side. Transfer to a plate and let it cool shortly.
- Preheat oven to 350 degrees F.
- Pour half of the sauce at the bottom of a rimmed baking pan.
- When the chicken are cool enough to handle, top each chicken breast with mozzarella cheese then wrap with prosciutto diagonally. Arrange them seam down onto a baking pan. Top with shredded parmesan cheese and sprinkle some thyme leaves. Bake for 20 minutes. Serve
