For the chicken breasts
450g of boneless, skinless chicken breast
100g of cooked prosciutto
4 slices of bread crumbs - 100g
1 egg
1/4 cup of milk - 60ml
1 medium onion, finely chopped - 90g
1 tablespoon of English sauce - 15ml
1/4 cup of olive oil - 60ml
1 tablespoon of vegetable oil - 15ml
For the pesto
1/2 cup of basil leaves - 55g
2 walnuts
1 small garlic clove - 3g
2 tablespoons of olive oil - 30ml
2 tablespoons of olive oil - 30ml
2 tablespoons of water - 30ml
a pinch of salt
2 tablespoons of grated Parmesan cheese - 14g
For the chicken breasts
450g of boneless, skinless chicken breast
100g of cooked prosciutto
4 slices of bread crumbs - 100g
1 egg
1/4 cup of milk - 60ml
1 medium onion, finely chopped - 90g
1 tablespoon of English sauce - 15ml
1/4 cup of olive oil - 60ml
1 tablespoon of vegetable oil - 15ml
For the pesto
1/2 cup of basil leaves - 55g
2 walnuts
1 small garlic clove - 3g
2 tablespoons of olive oil - 30ml
2 tablespoons of olive oil - 30ml
2 tablespoons of water - 30ml
a pinch of salt
2 tablespoons of grated Parmesan cheese - 14g
Process the chicken and prosciutto in a food processor or blender, or finely chop them by hand
Add the remaining ingredients, except for olive oil and vegetable oil
Mix well
Spread the dough onto a flat surface dusted with wheat flour, compressing it gently with your palm to create a thickness of about 1 cm
Cut into medallions approximately 7 cm in diameter or use a glass
In a large skillet, heat olive oil and vegetable oil
Place the chicken breasts next to each other
Fry the two sides lightly
Remove from the pan and drain on paper towels
Prepare the pesto by placing basil leaves, walnuts, and garlic clove in a blender or food processor
Add olive oil and process until smooth
Add milk, water, salt, and Parmesan cheese
Process well
Place the chicken breasts on a tray and drizzle with pesto sauce
Serve 6 portions.
