Our factory shop will be closed over Easter and ANZAC day
2 Chicken breasts (butterfly)
1 Cup of Gluten free crumbs from our gluten free seeded loaf
2 ball of Buffalo mozzarella
6 Prosciutto Slices
1 lemon (zested)
1/4 handful Sage (chopped)
1/4 Cup Parmesan (grated)
1 whole egg
3 Tbsp rice flour
To prepare the bread crumbs mix all the chopped herbs with the parmesan, lemon zest then season with Sea salt and cracked pepper.
Then season the rice flour with Salt and cracked pepper.
Beat the egg with a little cold water and season.
Then lightly dust the chicken in seasoned rice flour making sure to shake clear any extra flour as this may clump and stick to the chicken causing a floury taste after cooking.
Then coat the chicken in the egg mixture once again shaking any excess egg mixture clear from the chicken as this will affect the finished product, and then coat the chicken well in the bread crumbs taking time to ensure that all of the chicken is well covered.
Pre-heat oven to 180 degrees then heat a large heavy based fry pan to a medium heat and drizzle with olive oil place the chicken two at a time in the pan and cook each side until lightly golden brown on both sides then remove from the pan and repeat process until all chicken has been browned cover 2 pieces of the chicken with sliced buffalo mozzarella and 1 1\2 piece of prosciutto each then place another piece of chicken on top to form a chicken sandwich as such return to the pan place a good dollop of unsalted butter on the top of each piece of chicken and place in the oven for about 10-12 minutes or until the chicken is completely cooked before removing from the pan baste the chicken with the butter in the base on the pan this is where a lot of the flavor is. Allow to rest for 10 minutes in a warm place before serving.
Cut each piece of chicken in 1\2 on the angle and serve with olive oil and rocket parmesan salad.