Italian Stuffed Chicken Breasts

6 prosciutto slices  (okay to use ham if prosciutto is unavailable) (one package of prosciutto had six slices)
24 fresh basil leaves
½ cup freshly grated mozzarella ( we added grated Asiago to a mix of shredded Italian cheeses)
6 skinless boneless chicken breast halves (about 1½  pounds)
3-4 cloves of garlic
6-7 pre-cooked bacon slices, diced
1 cup milk
1 ½ cups Italian breadcrumbs
1/3 cup white wine
1/3 cup chicken broth (I omitted, wine we had, broth we didn't)
2 teaspoons margarine or butter

Saute bacon and garlic

Flatten chicken breasts with a rolling pin or meat mallet. 
Lay a prosciutto slice on each chicken breast. Top slices with four basil leaves. Sprinkle evenly with garlic/bacon and cheeses.
Roll chicken breast around prosciutto, securing together with toothpicks.
Dip each breast in milk and then dredge in breadcrumbs.

Place chicken in 13x9 baking dish.  Pour wine & chicken broth over chicken.  Dab ½ tsp of butter or margarine on the top of each breast.

Bake at 400°F for 40 minutes or until done.
Serve over penne pasta mixed with a jar of Mazzetti Napa Valley Bistro Tomato-Basil Sauce with Zinfandel

Roasted Asparagus
1 bunch asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons parmesan cheese
Place asparagus in a glass baking dish coated with cooking spray.  Toss asparagus with olive oil and garlic.

Bake at 400°F for 20 minutes.  During last 5 minutes, sprinkle with parmesan.

Mozzarella Salad Caprese
 
2 pounds vine-ripened tomatoes (about 4 large), sliced ¼ inch thick
1 pound fresh mozzarella, sliced ¼ inch thick
¼ cup packed fresh basil leaves
¼ teaspoon dried oregano, crumbled
4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & balsomic vinegar. Season with salt and pepper.

NewsChannel-5  Sept 2008