3 Whole Boneless Chicken Breasts, cut in 1/2 and pounded thin

12 oz. Naturally Fresh® Fat Free Balsamic Vinaigrette

1 cup Olive Oil

1 cup Italian Bread Crumbs

6 slices Provolone Cheese

8 oz. Dry Red Wine

2 cups Canola Oil

1/2 cup Fresh Chopped Basil

3 Eggs, beaten

1 cup Fresh Roma Tomatoes

1 tsp. Salt (for egg mixture)

3 oz. Tomato Paste

1 tsp. Pepper (for egg mixture)

6 slices Prosciutto ham

1 cup All Purpose Flour

Marinate chicken in Naturally Fresh® Balsamic Vinaigrette overnight. Preheat oven to 300°. Remove chicken from marinade and rinse. Dredge chicken in flour, then dip in seasoned egg mixture, and coat with breadcrumbs. Heat olive oil in heavy skillet and fry chicken until crispy. Do not overcook. Transfer chicken to baking dish. Tent with foil and put aside. In a medium bowl combine red wine, Roma tomatoes, tomato paste and basil. Mix well and set aside. Place one slice of Prosciutto ham over each chicken breast. Place generous spoonfuls of tomato mixture on top of each chicken breast and cover each with one slice of provolone cheese. Bake uncovered at 300° for 20 minutes until cheese is melted and chicken is thoroughly heated.


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