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Italian Blue Ribbon Chicken

Italian Blue Ribbon Chicken
Italian Steak Season adds a great flavor to a breadcrumb dredge for poultry or even fish. We used ours to stuff and bread chicken breast. Simple, easy, and delicious weeknight dinner for four people.

Submitted by: Clayton R. from Milwaukee, WI
Yield: 4 Servings


Featured in this Recipe


  • 4 boneless, skinless chicken breasts
  • 4 slices, provolone cheese
  • 8 slices, prosciutto di parma
  • olive oil
  • roughly 3 tablespoons Italian Steak Seasoning
  • 2 heaping cups bread crumbs
  • 2 eggs
  • 1 cup flour

Preparation Instructions:

Butterfly chicken breasts, then put chicken in a freezer bag and pound them flat with a meat mallet.

Fold each slice of provolone in half, making a half moon shape, and wrap the cheese with the prosciutto.

Lightly oil one side of the chicken, add a pinch of ITALIAN STEAK and spread evenly place the prosciutto wrapped cheese toward one side, and wrap it up, trying to tuck the chicken completely around the cheese before you completely roll it up.

Whisk the two eggs and a 1/2 cup of water or milk to make your egg wash.

Dip your chicken rolls in plain flour, then egg wash, and then dredge in the Italian bread crumbs.

Bake at 350 for 20-25 mins, or until internal temp is 160.

Remove from oven and let rest 5 minutes before serving.



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