IN THE KITCHEN WITH: TJ Yannotti

Ingredients
4 boneless chicken breasts
2 eggs, whisked lightly
Bread crumbs
Salt
Pepper
¼ pound ham
¼ pound white American cheese
1 pound imported pecorino Romano cheese
Pint of heavy cream
¼ pound of diced mushrooms
Paprika


Method:
1. Pound chicken breasts into one-quarter inch thickness.
2. Place one piece of ham and one piece of white American cheese on breast.
3. Roll breast and secure with toothpick.
4. Dredge rolled breast into egg and, in separate plate, cover with bread crumbs. (Repeat steps two through four).
5. Place in frying pan and cook with extra virgin olive oil until brown.
6. Remove from frying pan and place on large cooking sheet in pre-heated oven at 375 degrees for 30 minutes.
7. Remove from oven and cool for 10 minutes.
8. In separate saucepan, mix one pint of heavy cream and one cup of imported pecorino Romano cheese, stir and cook for about 10 minutes.
9. Once hot, add one-quarter pound of diced mushrooms to sauce.
10. Place chicken breast on plat.
11. Pour cream sauce over chicken and garnish with paprika.