Chicken with Ham and Mozzarella and Broiled Tomatoes

by Rachael Ray Show Staff 3:00 AM, February 8, 2013

Aired February 8, 2013

Serves 4
1 1/2 pounds (4 pieces) boneless, skinless chicken breast, about 6 ounces each
Salt and pepper
2 tablespoons olive oil, divided
2 tablespoons butter
1 large clove garlic, crushed
1 tablespoon chopped fresh thyme
4 slices smoked or fresh mozzarella, 1/2-inch thick
8 slices speck or prosciutto di Parma
8 slices vine-ripe tomato
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup breadcrumbs
A few leaves of basil, torn

Heat oven to 400F. Season the chicken with salt and pepper.

Heat 1 tablespoon olive oil over medium to medium-high heat. Add butter and garlic clove, and melt butter into oil. Add chicken and lightly brown 2-3 minutes per side then remove to plate.

Sprinkle chopped thyme over chicken and top each piece with a slice of cheese and then wrap with speck or prosciutto di Parma. Arrange chicken on a baking sheet and drizzle with about 1 tablespoon olive oil to lightly coat. Bake 15-20 minutes and remove; switch on broiler.

Arrange tomatoes on a baking sheet and cover them with Parm and breadcrumbs. Broil until golden, 3 minutes or so. Arrange 2 slices of broiled tomatoes on each chicken breast, garnish with torn basil and serve.